grilled chicken caesar salad with homemade dressing

     I made my friend Gail's grilled chicken Caesar for dinner. It is simple and healthy and really yummy. This salad uses chicken tenders, but I didn't have any, so I cut some boneless, skinless chicken breasts into strips before seasoning and grilling.

     The first time I had these, I would have bet the farm that Gail marinated those strips for hours. They were so tender and juicy... not dry and dusty like chicken tenders sometimes like to be.

     She simply brushed them with a dab of olive oil, so they wouldn't stick to the grill, and seasoned them nicely with a bit of seasoned salt and lots of black pepper. I also added a few dried thyme leaves. The key to tender tenders is the resting time.

     Let the chicken strips hang around in the fridge for about thirty minutes after seasoning, just so the chicken and spices can get better acquainted. When you’re ready to cook, turn on the grill. I’m cooking with gas, so it is set to medium. While the grill is heating up, remove the chicken from fridge to allow the meat to come to room temp. 

Now, time to make the dressing and tear up the green stuff. I have a small KitchenAid mini processor that’s the perfect size for this recipe of dressing. That’s what I’ll be using but I’ve made it often in a regular sized one.

     Tear up the romaine by hand. Season lettuce with a few pinches of salt and a grind or two of black pepper.

      Place the tenders on the grill. When chicken stops sticking to the grill and comes up easily, you can turn them. It's called caramelization. A few minutes on the other side, then remove and let the chicken rest on a plate while you finish up the salad.

     I just adore hearts of palm, so I threw them into the mix, along with some big homemade croutons. Toss with Caesar dressing and shaved Parmesan cheese. Place desired amount on a plate or wide, flat bowl. Top with two or three chicken fingers and serve it up.

Chicken tenders: 

Purchased raw tenders or boneless chicken breasts cut into strips

Olive oil

A little seasoned salt

Black pepper

Simple caesar dressing

Ingredients

6 anchovy filets 

2 large garlic cloves, peeled

Zest from 3 lemons

1 T. Mayonnaise 

1 t. Dijon mustard

3 T. Lemon juice, around 3 small lemons

1/2 c. Extra virgin olive oil 

1/4 c. Parmesan cheese

Dash or two of Worcestershire sauce

Pinch of sugar

Black pepper

Sea salt

Method:

Place tenders on a plate. Brush with olive oil and sprinkle with seasoned salt and pepper. Be careful not to over salt the meat… many parts of this salad are already salty. Your main goal is to flavor the meat before cooking and to tenderize it a bit. Set aside for around thirty minutes while you prepare the salad greens and make the dressing.

In the bowl of a food processor, add anchovies, lemon zest and garlic cloves, then purée. Add mayo, mustard, lemon juice and blend well. With machine running, slowly pour olive oil through the feed tube of machine. Add Worcestershire and sugar. Scrape down the sides, toss in cheese, salt and pepper. Blend again then taste for seasoning. Adjust as needed.