Thursday, April 23, 2009

Grilled Chicken Caesar Salad

When done right, a Caesar Salad can be perfection, especially when topped with warm grilled chicken and freshly toasted croutons. I'm salivating just thinking about the luscious combination of flavors.

Romaine lettuce
2 chicken breasts, boneless & skinless
pepper to taste
lemon wedges
Parmesan cheese

1. Preheat the grill to 350.
2. Place the chicken breasts on the grill and cook for 2 minutes or until bottom side is no longer pink.

3. Flip chicken breasts and cook for another 5+ minutes, until cooked all the way through.

4. Rinse the lettuce and shred to smaller pieces.

5. Toss the lettuce with the dressing and divy up amongst the bowls.

6. Slice the chicken into small strips. Place the strips over the lettuce.

7. Toss on the croutons, pepper, and parmesan cheese. Garnish with lemon wedges and serve.

Bon Appetit!
The Food Whore


Cara said...

I am a hot cooking mess. I am trying out the cooking scene to see how I do.
Do you season the chicken with anything before you cook it, if so with what?

Alison said...

Cara, I usually just lightly salt and pepper the chicken when it's on the grill. With this salad or other meals that have a sauce or dressing, that usually flavors the chicken so you don't really need to season it.