Recipes from the Grapevine Cottage

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Grilled Chicken Caesar Salad

There is nothing original about this great dinner salad. It's just quick and good!

Serves 2

1 medium head of Romaine lettuce
6 tablespoons of a good bottled Caesar dressing
2 tablespoons of diced or julienne sun-dried tomatoes packed in olive oil (we carry Tillen Farms)
2 boneless, skinless chicken breasts
lots of grated Parmesan cheese
some good packaged croutons, we use the Pepperidge Farm brand
3 or 4 soft plain bread sticks

I grill my chicken on the gas grill (wimps who are afraid of a little snow can use the broiler). Forget about tender, juicy chicken here, brown and crispy tastes better on the salad. Use high heat, spray the grate with a little Pam and cook the chicken for 5 to 6 minutes on a side or until it's nice and brown with crispy grill marks. Let the chicken rest for about 5 minutes after you take it off the grill (being sure to keep an eye on the cat), then slice into thin strips or half inch pieces based upon your preference. Tear the lettuce into manageable pieces and wash in a salad spinner (check to make sure the cat is not sneaking up on the chicken while you are busy), then pour the dressing into the bottom of a large salad bowl and toss the lettuce and croutons in the bowl until thoroughly coated. Sprinkle on the sun dried tomatoes, arrange the chicken strips on top and top liberally with grated Parmesan cheese. It's dinner!

We like to serve this with bread sticks that have been sprayed lightly with olive oil, sprinkled with Parmesan and baked for 5 minutes in a 400 degree oven. Add some olive oil and balsamic vinegar to a saucer for dipping and it's delicious! Serve this with a nice Italian red like the Falesco Vitiano or Zenato Ripassa.