Grilled Chicken Caesar Salad

This is the way we have been making Grilled Chicken Caesar salad for the last few years. You'll note: no anchovies. Its not because we don't like them, but because we usually don't have them on hand. Instead, we almost always have capers, which lend their briny flavor quite well to the salad dressing. It's a great substitute!

15 minutes

35 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	1027
Fat:	103 g
Carbohydrates:	12 g
Protein:	21 g
Calculated per serving.

Serves: 2

Ingredients

2 lb 2 lb 2 lb Chicken Breast, bone in, skin on
2 tsp 2 tsp 2 tsp Primal Palate Adobo Seasoning
1 clove 1 clove 1 clove Garlic, pressed
1 1 1 Egg Yolk
2 tsp 2 tsp 2 tsp Dijon Mustard, (or 1 tsp mustard seeds)
1/2 tsp 1/2 tsp 1/2 tsp Black Pepper
1 whole 1 whole 1 whole Lemon, juice of
3 Tbsp 3 Tbsp 3 Tbsp Capers, (for traditional Caesar, you can use 3-4 anchovy filets)
2/3 cup 2/3 cup 2/3 cup Olive Oil, Extra Virgin
6 cups 6 cups 6 cups Lettuce, Romaine
1/2 cup 1/2 cup 1/2 cup Kalamata Olives, (optional)

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To start off, preheat your grill to medium heat. Season the chicken breasts with our Organic Adobo Seasoning on all sides.
Place on your grill skin-side down first, for about 5 minutes. Monitor to ensure the chicken doesn't burn. (Doing skin side down first will help to oil the grates, and prevent the chicken from sticking.)
Turn the chicken to bone side down, reduce heat to medium low, and cook for 25-30 minutes, turning occasionally to cook evenly.
While the chicken is grilling, prepare the dressing.
In a tall, wide mouth mason jar, add the garlic, egg yolk, mustard, pepper, lemon juice, and capers.
Use a stick or immersion blender, and grind up the dressing ingredients. Once ground up, add in the olive oil and beat on high until it forms a creamy dressing.
Rinse and chop up the romaine lettuce, then place into a large container with a lid (or gallon zip top bag). Add 2-3 heaping spoonfuls of the dressing, and shake vigorously to coat the lettuce.
When the chicken is finished cooking, allow to cool for 5-10 minutes, then chop up.
Top the salad with the chicken and olives (optional) and serve!

Notes

Since this recipe uses a raw egg yolk, you should take care to use a high quality, fresh egg. We suggest playing it safe, and not keeping the dressing more than 2-3 days after making it.