Hail Caesar (...salad that is)

Grilled Caesar Salad with Chicken

Seems strange to grill lettuce; however, the concentrated heat of the grill teases out the natural sugars in food, which, in turn, creates caramelization and extra layers of flavor. So, back to the grill it was.

Let me start out by saying, I tried to follow a recipe and make my caesar dressing in advance, but my blender and I got in a fight...and the blender won. Apparently the blade's not working and the "dressing" leaked out of every side. So Jared to the rescue with pre-made caesar dressing. DIY dressing to be attempted at a later time.

To make the salad:

-4 hearts romaine
-2 English muffins, split
-2 boneless, skinless chicken breasts (6-8 oz each)
-Olive oil
-Salt & pepper to taste
-1/4 cup black olives, pitted and sliced
-1/4 cup sundried tomatoes, chopped
-Parmesan cheese (which, I actually forgot to add at the end!)


Preheat the grill. Cut the romaine down the middle lengthwise, leaving the root end intact. Brush romaine, muffins, and chicken with olive oil and season with salt and pepper. Grill chicken 4-5 per side until caramelized and no longer pink--remove to rest.

Place lettuce and English muffins on grill. Cook lettuce 1-2min, just enough to lightly char and wilt the leaves. Cook muffins until brown and crispy.

Slice chicken into thin strips. Cut muffins into bit-size pieces. Arrange with olives and sundried tomatoes over lettuce halves. Drizzle with dressing and sprinkle with cheese.