Rating: 5 Stars
Cost: $
Comments: I got this recipe out of a grilling cookbook, and instantly wanted to try it. Who ever heard of grilling a Caesar salad?! Not me! It all turned out terrific and it really wasn't that much work either. Pretty simple for being super yummy!
Ingredients:
2 boneless skinless chicken breasts
1 cup BBQ sauce (I used Sweet Baby Ray's)
2 whole heads romaine lettuce (I used 1 head of iceberg).
1/2 cup extra-virgin olive oil
1/2 cup shallot, minced (This is similar to onion. I did not use this because we didn't have it at the time).
1/2 cup garlic minced
Salt & pepper
Bamboo skewers soaked in white wine for 1 hour (I soaked mine in water)
1 cup balsamic vinegar
1 jar of Caesar Dressing
Directions:
Cut the chicken breasts lengthwise into four equal slices. Place chicken in Ziploc bag with BBQ sauce (I also add a little melted butter to the mixture); seal; and marinate for 1-2 hours or overnight. Cut the lettuce heads in half lengthwise. Drizzle the olive oil over both sides. Spread the shallot, garlic, salt, and pepper over the cut side of the heads. Set lettuce aside. Preheat grill to high. Place chicken on skewers, and grill until the meat reaches 165 degrees or the the meat is cooked through. To make the balsamic reduction, place vinegar in a pan over medium heat, and cook until it reduces into a syrup. Cool, and reserve. Grill the heads of lettuce on both sides for 2 to 3 minutes until just wilted. Remove and slice lengthwise; then roughly chop. Toss lettuce lightly with Caesar dressing. Place small amount on each plate. Place the chicken skewers in an "X" over the the salad, and drizzle with the balsamic reduction.
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