Name: Grilled Chicken Caesar Salad
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: For the grilled chicken -; 1/4 cup olive oil -; Zest from one lemon -; 2 cloves garlic, finely minced -; 1/2 teaspoon salt -; 1/2 teaspoon fresh ground black pepper -; 1 pound boneless skinless chicken thighs -; For the grilled croutons -; 2 tablespoons olive oil -; 1 clove garlic, minced -; 1/2 teaspoon salt -; 1/2 teaspoon fresh ground black pepper -; 1 loaf crusty baguette, cut into slices about 1/2-inch thick -; To assemble -; 4 heads romaine lettuce hearts -; Heaping 1/2 cup (2 ounces) Parmesan, thinly shaved -; Fresh cracked black pepper -; 1/2 cup Caesar dressing, store-bought or homemade , or more as needed -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Chicken Caesar Salad

1. For the grilled chicken -

2. 1/4 cup olive oil -

3. Zest from one lemon -

4. 2 cloves garlic, finely minced -

5. 1/2 teaspoon salt -

6. 1/2 teaspoon fresh ground black pepper -

7. 1 pound boneless skinless chicken thighs -

8. For the grilled croutons -

9. 2 tablespoons olive oil -

10. 1 clove garlic, minced -

11. 1/2 teaspoon salt -

12. 1/2 teaspoon fresh ground black pepper -

13. 1 loaf crusty baguette, cut into slices about 1/2-inch thick -

14. To assemble -

15. 4 heads romaine lettuce hearts -

16. Heaping 1/2 cup (2 ounces) Parmesan, thinly shaved -

17. Fresh cracked black pepper -

18. 1/2 cup Caesar dressing, store-bought or homemade , or more as needed -

How to cook deliciously - Grilled Chicken Caesar Salad

1. Stage

Marinate the chicken: In a medium bowl, whisk together the olive oil, lemon zest, garlic, salt, and pepper. Add the chicken and toss to coat. Marinate in the refrigerator, covered, for at least 20 minutes and up to 24 hours.

2. Stage

Brush the bread with oil: Combine the olive oil, garlic, salt, and pepper to a small bowl. Use a pastry brush to coat each side of the bread. Set aside on a tray.

3. Stage

Heat your grill: Preheat your grill to high heat to around 500°F with two zones for direct and indirect grilling.

4. Stage

Grill the bread: Grill the slices of bread over direct high heat for 2 minutes on each side. Remove from the grill and set aside while grilling the chicken.

5. Stage

Grill the chicken: Grill the chicken for 5 minutes on one side without disturbing, then flip and move the chicken to the cooler side of the grill. Cook 3 to 5 minutes or until internal temperature reaches 165°F.

6. Stage

Finish the salad: Tear the romaine hearts into bite sized pieces and toss with the dressing in a large bowl. Divide the greens between plates and top with the grilled chicken, shaved Parmesan, grilled croutons. Finish with freshly cracked black pepper.