Grilled Chicken Caesar Salad

Serves 4
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Directions

  1. 1Combine olive oil, coconut aminos, Worcestershire sauce, red wine vinegar, lemon juice, black pepper, parsley, yellow mustard, minced garlic, and honey to create the chicken marinade.
  2. 2Marinate the chicken overnight.
  3. 3Grill the marinated chicken over medium heat until the internal temperature reaches 165°F.
  4. 4Let the chicken rest, then chop it into bite-sized pieces.
  5. 5Combine mayo, grated Parmesan, lemon juice, microplaned garlic, Dijon mustard, cracked black pepper, Worcestershire sauce, olive oil, and a pinch of salt to make the dressing. Whisk until smooth.
  6. 6Toss sourdough panko with avocado oil and a pinch of salt. Spread on a baking sheet and bake at 425°F for 3 minutes until golden and toasty.
  7. 7Assemble the salad by tossing the chopped romaine, grilled sweet corn, grilled chicken, pickled onions, toasted sourdough panko, and Caesar dressing together. Finish with extra Parmesan.

Ingredients

  • 3/4 cup olive oil
  • 1/4 cup coconut aminos
  • 3 tbsp worcestershire sauce
  • 1/4 cup red wine vinegar
  • 2 whole lemon, juiced
  • 1/2 tbsp black pepper
  • 2 tsp fresh parsley, minced
  • 3 tbsp yellow mustard
  • 1-2 tsp garlic, minced
  • 1 tbsp honey
  • 1 lb chicken
  • 1/2 cup mayo
  • 1/4 cup parmesan, grated
  • 1 whole lemon, juiced
  • 3 clove garlic, microplaned
  • 1 tbsp dijon mustard
  • 1 tsp cracked black pepper
  • 1 dash worcestershire sauce
  • 2-3 tbsp olive oil
  • 1 pinch salt (optional)
  • romaine lettuce, chopped
  • sweet corn, grilled
  • pickled onions
  • sourdough panko
  • avocado oil

Equipment

bowlgrillknifecutting boardwhiskbaking sheet

Tips

  • Keep an eye on the panko while baking to ensure it doesn't burn.
  • The grilled corn adds sweetness and the pickled onions add brightness.
  • Finish with extra Parmesan if you are feeling fancy.