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LOADED CHICKEN CAESAR SALAD

LOADED CHICKEN CAESAR SALAD

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Romaine lettuce + cucumbers + tomatoes + corn + avocado + grilled chicken = DINNER.

I love Caesar salads so I decided to put my own spin on one. And I am sooooooooo digging it. It’s bright and colorful and beyond yummy. A full meal for the whole family all on one platter.

The corn adds sweetness and the charred chicken just says summer braais (BBQ’s) to me. It's insane. You have to make it.

Big kisses xxx Chef MM

LOADED CHICKEN CAESAR SALAD






US (Imperial)


Print Ingredients

FOR THE CHICKEN
8 boneless skinless chicken thighs
1 TBS dried basil
1 TBS dried oregano
½ -1 tsp crushed red pepper
2 TBS olive oil
2 TBS Dijon mustard
1 tspn coarse salt
1 tspn black pepper

FOR THE DRESSING****
6 cloves garlic, minced
1TBS Dijon mustard
1 TBS vinegar
2 TBS mayonnaise
½ cup olive oil
Juice of half a lemon
Coarse salt and black pepper to taste

FOR THE SALAD
3 heads of romaine lettuce – torn into chunks
1 pack of ripe cherry tomatoes
4 Persian cucumbers sliced
1 can of corn – drained
3 avocados – sliced into fans



Instructions

FOR THE CHICKEN

Place the all the ingredients for the chicken into a zip lock bag and marinade for at least 3 hours but preferably overnight. Bring the chicken to room temperature.
Preheat grill to high. Turn the grill down to MEDIUM LOW heat.

Grill the chicken for 5 minutes turn and cook for 5 minutes. Turn the thighs and grill for 5 more minutes and then finally another 5 minutes (Total time 20 mins- 5,5,5,5 a side). Check the chicken is cooked through. Set the chicken aside

FOR THE DRESSING****

Combine the garlic, mustard, vinegar and salt in a blender and puree. Add the mayonnaise and blend together to form a thick base. In a slow stream add the olive oil through the hole till the dressing comes together. Add the lemon juice and salt and pepper to taste

FOR THE SALAD

Break the lettuce into chunks and lay it on a flat platter. Drain the corn and dry well. Slice the cucumbers. Cut the chicken thighs into big strips.

Arrange the corn, cucumbers, tomatoes and chicken in a few scattered groups on top of the salad remembering to keep the colors separate. Slice the avocados and arrange them in fans on top of the salad. Dress just before serving.

CHEF’S TIP ****
If you are in a pinch you can use a store bought good quality Caesar dressing. I like Girards

SERVES 4-6





EU (Metric)


Print Ingredients

FOR THE CHICKEN
8 boneless skinless chicken thighs
1 TBS dried basil
1 TBS dried oregano
½ -1 tsp crushed red pepper
2 TBS olive oil
2 TBS Dijon mustard
1 tspn coarse salt
1 tspn black pepper

FOR THE DRESSING****
6 cloves garlic, minced
1TBS Dijon mustard
1 TBS vinegar
2 TBS mayonnaise
½ cup olive oil
Juice of half a lemon
Coarse salt and black pepper to taste

FOR THE SALAD
3 heads of romaine lettuce – torn into chunks
1 pack of ripe cherry tomatoes
4 Persian cucumbers sliced
1 can of corn – drained
3 avocados – sliced into fans



Instructions

FOR THE CHICKEN

Place the all the ingredients for the chicken into a zip lock bag and marinade for at least 3 hours but preferably overnight. Bring the chicken to room temperature.
Preheat grill to high. Turn the grill down to MEDIUM LOW heat.

Grill the chicken for 5 minutes turn and cook for 5 minutes. Turn the thighs and grill for 5 more minutes and then finally another 5 minutes (Total time 20 mins- 5,5,5,5 a side). Check the chicken is cooked through. Set the chicken aside

FOR THE DRESSING****

Combine the garlic, mustard, vinegar and salt in a blender and puree. Add the mayonnaise and blend together to form a thick base. In a slow stream add the olive oil through the hole till the dressing comes together. Add the lemon juice and salt and pepper to taste

FOR THE SALAD

Break the lettuce into chunks and lay it on a flat platter. Drain the corn and dry well. Slice the cucumbers. Cut the chicken thighs into big strips.

Arrange the corn, cucumbers, tomatoes and chicken in a few scattered groups on top of the salad remembering to keep the colors separate. Slice the avocados and arrange them in fans on top of the salad. Dress just before serving.

CHEF’S TIP ****
If you are in a pinch you can use a store bought good quality Caesar dressing. I like Girards

SERVES 4-6




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