My mom emails me recipes on occasion. She’s on Weber Grill’s mailing list and forwards recipes she thinks I’ll like and (for the brutal winters) that I can adapt for indoor cooking. Not too long ago, she forwarded me a recipe for a Grilled Chicken Caesar Salad, which she said had my name all over it.
It’s true–I do love a good chicken caesar salad, in almost any form. So I got out the grill Sunday afternoon, and got it fired up and ready to cook. I also managed to conquer my fear of lighting the coals myself (we use a chimney starter anyway), so I can now do the grilling all by myself from start to finish!
I got the chicken started first:
You can obviously see that I didn’t photograph the chicken until AFTER I’d put the romaine on the grill too. No matter.
Once those were done, I toasted the bread on the grill too, but I didn’t take pictures, since I didn’t want burnt toast.
The original recipe calls for homemade dressing, which I did not make. I used Ken’s Steakhouse Creamy Caesar, since that’s what I already had in the fridge (It’s the lowest in sodium I could find, as well, if that matters to you).
Jay and I inhaled this. Both of us agreed that we liked it enough we wished we’d had seconds. The bambino likely would’ve eaten it minus the dressing, but I didn’t want any arguments from him, so I threw a couple hot dogs on the grill for him while the chicken was resting.
I scaled the recipe back somewhat, since just Jay and I were eating the salads, but this could easily be doubled. Which is what I wish I’d done, because I loved this salad. And I’m probably going to find many reasons to make it again and again this summer. Thanks Mom!