Grilled Chicken Caesar Salad

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.

Grilled Chicken Caesar Salad

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:

Grilled Chicken

You can obviously see that I didn’t photograph the chicken until AFTER I’d put the romaine on the grill too. No matter.

Grilled Romaine

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.

Grilled Chicken Caesar Salad

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).

Grilled Chicken Caesar Salad

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.

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Ingredients

  • 2 boneless, skinless chicken breast halves
  • 3 hearts of romaine, each cut lengthwise in half
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 slices white bread
  • 1/2 C Caesar dressing, homemade or store-bought

Instructions

  1. Heat charcoal in grill for direct cooking over medium heat (350 to 450 degrees F). You should be able to hold your hand 5 inches above the coals for 5-7 seconds before needing to pull it away.
  2. Brush the chicken liberally with some of the olive oil, then season with salt and pepper. Place on the grill, close the lid, and cook for 12-15 minutes (depending on the thickness of your chicken), turning once.
  3. Meanwhile, brush the romaine with olive oil, season with salt and pepper, and grill for 3-4 minutes, until wilted and with some slight char. Turn once.
  4. Remove the chicken and the romaine, and allow the chicken to rest for 5 minutes. Toast the bread slices, 1-2 minutes, or until nicely browned and crisp.
  5. Roughly chop the romaine, dividing evenly between 2 plates. Slice the chicken and place on top. Cut the bread slices into croutons, and place around the chicken. Drizzle each salad with 1/4 C of the dressing and serve.
Recipe Type: Main, Salad
7.6.3
356
http://tramplingrose.com/2015/06/02/grilled-chicken-caesar-salad/

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!

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