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Loaded Chicken Caesar Salad

Ingredients

Scale

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 all the ingredients for the chicken into a zip lock bag and marinate 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.

SERVES 4-6

Notes

If you are in a pinch you can use a store-bought good quality Caesar dressing. I like Girards

Find it online: https://melissamayo.com/recipe/loaded-chicken-cesar-salad/