Grilled Chicken Caesar Salad

This salad is best served right after it's made. The grilled lettuce tends to get soggy the longer it sits.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a small bowl whisk together the ingredients for the marinade.

Step 2

Season the chicken with salt and pepper then place it in a freezer bag.

Step 3

Pour the marinade over the chicken, seal the bag, then massage it into the chicken with your hands. Refrigerate for at least an hour.

Step 4

Add all of the ingredients to a bowl and whisk together until combined. Cover and refrigerate until ready to serve.

Step 5

Preheat grill to medium-high heat and brush the grill grates with oil.

Step 6

Place the marinated chicken onto the grill and cook for 4-6 minutes depending on the thickness, then flip over and cook another 4-6 minutes or until cooked through (165 degrees F.).

Step 7

Remove the chicken from the grill and let it rest while you grill the romaine hearts and bread.

Step 8

Drizzle olive oil on the romaine hearts and slices of bread and season them with kosher salt and freshly ground black pepper.

Step 9

Place the romaine hearts cut side down on the grill and cook them for approximately 2-3 minutes or until they have nice grill marks.

Step 10

Grill the bread at the same time as the lettuce for approximately 1 minute per side. Once grilled, cut the bread into bite sized cubes.

Step 11

Place the grilled romaine hearts cut side up on a serving platter and top them with slices of the grilled chicken, cubes of the grilled bread, Caesar dressing, shredded parmesan cheese and season with kosher salt and freshly ground black pepper. Serve immediately.