Marinated Grilled Chicken Breast chopped into strips or diced and added with Romaine Lettuce, Croutons, Bacon Bits, Parmesan Cheese, tossed in ready made Caesar Salad Dressing with a splash of Lemon Juice & Sumac for a Zesty Chicken Caesar Salad.
Servings: 4 portions
Equipment
- 1 Marinating Bowl
- 1 Large Salad Bowl
- 1 Salad Spinner
- 1 Pair of Tongs
- 1 Grill
Ingredients
- 1 Chicken Breast - About 1/2 lb or more, Sliced in half for two Fillets
- 200 g Romaine Lettuce - or about 4 large leaves
- 3/4 C Caesar Salad Dressing - About 1/2 C - 3/4 C
- 3/4 C Garlic Croutons
- 2 Tbl Bacon Bits
- 2 Tbl Parmesan Cheese - Powder or 4 Tbl freshly grated, plus more on top
- 1 Tbl Lemon Juice
- 1 tsp Sumac - optional
Grilled Chicken Marinade
- 1/2 C Water
- 1/4 C EVOO
- 2 tsp Parmesan Cheese
- 1 tsp Chicken Powder & Sea Salt - each
- 1/2 tsp Lemon Juice
- 1/4 tsp Liquid Smoke & Onion Powder - each
- 1/8 tsp Black Pepper & Smoked Paprika - each
Instructions
- Combine the Grilled Chicken Marinade ingredients together and whisk well. Slice the Chicken Breast so you have two pieces and add to the marinade. Refrigerate for at least 1 hour.
- Place the Chicken on a Hot Grill and discard the marinade. Cook for about 10 minutes. Flip over half way. It should no longer be pink in the middle or an internal temp of 165 F. If using a double-sided Grill, your cook time will be less about 8 minutes. Let rest a few minutes. Meanwhile, prepare the Caesar Salad.
- Chop or tear the Romaine Lettuce into bite size pieces and wash. Drain and dry really well. Set aside for now.
- Place into the Salad Bowl; Caesar Salad Dressing, Lemon Juice, Parmesan, Sumac if adding and mix well.
- Dice the Chicken and add to the Bowl with Romaine Lettuce, Bacon Bits & Croutons. Toss the Salad well and serve. Optionally, with more Fresh Parmesan Grated over top. The sliced or diced Chicken can be tossed in with the Salad or served on top or to the side.
Notes
Caesar Salad Portions
Use the below guideline for a scalable Caesar Salad. Adding more or less based on preference. The below portions will make 1 main course or 2 lunches/side dishes.- 50g-90g of Chicken Breast
- 50g Romaine Lettuce - about 90g-100g without Chicken
- 26g - 42g Caesar Dressing. 2 Tbl (26g) for a Light & 3 Tbl(42g) for Heavy
- 12g - 15g Croutons or just shy of 1/4 C
- 4g Parmesan Cheese or 1/2 Tbl of Powdered, 1 Tbl for freshly grated
- 4g Bacon Bits or 1/2 Tbl
- 3/4 tsp Lemon Juice
- 1/4 tsp Sumac