Chicken Caesar Salad is the one salad that my kids will eat. Maybe it is the cheese? Or the croutons? Or the creamy dressing? What ever the reason, it is a simple summer favorite in this house. I grill the chicken ahead of time and the rest of the ingredients can be tossed together in minutes.
The lemon grilled chicken recipe below will make at least double to amount of chicken you will need for the salad. In the summer, I like to grill it in large batches to use in salads and pasta dishes throughout the week. No time to grill? A store bought rotisserie chicken also works well.
Lemon Grilled Chicken 3/4 cup freshly squeezed lemon juice (4 lemons) 1/2 cup olive oil 2 teaspoons kosher salt 1 teaspoon pepper 1 tablespoon fresh thyme (minced) 3-4 pounds boneless, skinless chicken breasts
Whisk together the lemon juice, olive oil, salt, pepper and thyme. Using a meat tenderizer, pound the chicken breasts so they are the same thickness throughout. Pour the marinade over the chicken breasts, cover and refrigerate for 6 hours or overnight.
Heat the grill to 350- 400 degrees and grill the chicken over medium heat for about 7 minutes per side. Cool and refrigerate.
Chicken Caesar Salad 2 large heads romaine lettuce 2 grilled chicken breasts, chopped into bite size pieces 1 cup grated parmesan cheese 1 cup garlic croutons (store bought) 1/3 cup bottled caesar salad dressing (we like Ken's)
Wash the lettuce well, tear into bit size pieces and place in a large bowl. Add the chicken, cheese, croutons and enough dressing to coat well.