Warm chicken Caesar salad
Prep Time
Cooking Mode
60 mL cup olive oil
30 mL tbsp lemon juice
2 garlic
5 mL tsp Dijon mustard
450 g lb boneless, skinless chicken thighs
2 mL tsp salt
8 baguette slices
60 mL cup grated Parmesan cheese
1.5 L cup coarsely chopped romaine lettuce
60 mL cup olive oil
30 mL tbsp lemon juice
2 garlic
5 mL tsp Dijon mustard
450 g lb boneless, skinless chicken thighs
2 mL tsp salt
8 baguette slices
60 mL cup grated Parmesan cheese
1.5 L cup coarsely chopped romaine lettuce
Directions
1Preheat barbecue to high and oil grill.
2In a bowl, whisk 45 mL (3 tbsp.) oil, lemon juice, garlic, and mustard.
3Divide into two equal portions, reserving one portion to use later as dressing.
4Add salt to other portion and mix well.
5Toss chicken thighs in salted portion and marinade 10 minutes.
6Meanwhile, cut each baguette slice into 6 cubes to make croutons. Toss in large bowl with remaining olive oil (15 mL or 1 tbsp.) and half the Parmesan.
7Place croutons on sheet of aluminum foil and cook on top grill until golden brown and crisp. Turn at least once during cooking and watch so they don’t burn. Set aside.
8Reduce heat to medium.
9Grill chicken 5 to 8 minutes per side or until internal temperature in thickest part reaches 77 °C (170 °F) and meat pulls apart easily.
10Let chicken stand 5 minutes before slicing into thin strips.
11In the meantime, toss lettuce with reserved dressing, croutons, and remaining Parmesan.
12Divide salad onto plates and top with chicken strips.
13If you like, add some crumbled bacon to the salad.
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Personal Note
Personal Note