Grilled Chicken Caesar Salad
Serves 4
Directions
- 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.
- 2Marinate the chicken overnight.
- 3Grill the marinated chicken over medium heat until the internal temperature reaches 165°F.
- 4Let the chicken rest, then chop it into bite-sized pieces.
- 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.
- 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.
- 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.
