BBQ CAESAR SALAD

BBQ Chicken Caesar salad recipe (feeds 4-6people)

INGREDIENTS:

2 heads romaine lettuce, intact

4 chicken breasts, filleted into 3 pieces each

1/2 loaf sourdough bread, cut into 1” cubes

1 cup shaved Parmesan cheese

1 tsp Kosher salt (divided)

1/2 tsp freshly ground black pepper (divided)

1/2 tsp red pepper flakes (divided & optional)

Dressing ingredients listed below

DRESSING INGREDIENTS:

2-3 cloves garlic, smashed

3/4 cups olive oil

2-4 anchovy fillets, drained

1/3 cup freshly grated Parmesan cheese

1/3 cup sour cream

1/3 cup whole fat plain yogurt

1 tsp lemon zest

2 TBL lemon juice

1 tsp Dijon mustard

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

2      tsp Worcestershire sauce

DRESSING DIRECTIONS:

1.     In saucepan, simmer olive oil over low heat. Add smashed garlic and let simmer until tiny bubbles form around the garlic cloves. Once bubbles form around the garlic cloves, turn stove off and let cool to room temperature. Set aside.

2.     Combine remaining ingredients in blender and blend until mixed. Add warm, smashed garlic cloves and blend. Turn speed of blender down to low and drizzle in 1/2 cup of warm olive oil.

3.     Store immediately in refrigerator.

SALAD DIRECTIONS:

PRE-BBQ INSTRUCTIONS:

CROUTONS:

1.     Cut 1/2 loaf of sourdough into 1” cubed pieces. Place in disposable 9x13 baking tin. Set aside.

2.     In small saucepan melt 1/4 cube butter. Add 1 tsp minced garlic. Cook over low heat about 1-2 minutes until garlic is cooked and releases its aroma. Be careful not to burn it. Pour over diced sourdough bread, sprinkle with 1/4-1/2 tsp Kosher salt and toss thoroughly.

CHICKEN:

1.     Place fileted chicken on a baking sheet lined with parchment paper and use ½ tsp Kosher salt, ¼ tsp freshly ground pepper and (if you want a little heat) ¼ tsp red pepper flakes season the top sides.

2.     Cover with plastic wrap and store in the refrigerator until 30 minutes before you are ready to BBQ. Before barbecuing, let chicken sit out on the counter for 30 minutes to warm slightly.

LETTUCE:

1.     Cut Romain lettuce in half lengthwise keeping end in tack.

2.     Gently wash the leaves careful to keep the ends intact. Let drain.

3.     Brush the cut side of the lettuce with olive oil. Sprinkle with salt and pepper. Set aside.

TIP: BBQ COOKING TIMES:

-       Croutons: 10-20 minutes

-       Chicken: 8-15 minutes

-       Lettuce: 2 minutes

BBQ DIRECTIONS:

1.     Turn BBQ on high, close the lid and let ward for 5 minutes.

2.     Turn flames off and spray grates that will be used to cook the chicken with cooking oil spray. If you have two bricks, place them on the other side of the grill about 8” apart for the croutons.  If you do not have spare bricks, don’t worry! You’ll just need to keep flipping the croutons to avoid burning them.

3.     Turn heat back on to medium.

4.     Place the baking dish containing the cut and seasoned croutons on the bricks or directly on the un-greased grates. Close barbecue lid and let cook for 5 minutes.

5.     After 5 minutes, open lid and mix croutons every few minutes until they reach your desired crispness to allow even cooking.

6.     Place chicken seasoned side down on the greased grates. Season other side of chicken with 1/2 tsp salt, 1/4 tsp pepper and an optional 1/4 tsp red pepper flakes. Let cook for 4-5 minutes before flipping the chicken and cooking for an additional 4-5 minutes. Cooking times vary based on BBQ and chicken thickness. Make sure your chicken is fully cooked before serving. Chicken is cooked when thermometer inserted into the thickest portion measures at 165°F.

7.     When croutons and chicken are almost finished cooking, place lettuce directly on the grates, cut side down. Cook for 2 minutes and remove immediately.

ASSEMBLY:

1.     Place cut barbecued lettuce in serving bowl. Add 1 cup shaved Parmesan cheese and chicken and toss with your desired dressing amount.

2.     Add croutons and toss again. Serve and enjoy!