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Grilled Chicken Caesar Salad

Grilled Chicken Caesar Salad
Impress your family and guests with this fun recipe at your Memorial Day barbeque.
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  1. 1/4 cup Extra Virgin Olive Oil (Try the fruity flavor of Lucero Ascolano EVOO, Gold Medal Winner, California Olive Oil Council Competition 2011)
  2. 1/4 cup Earth & Vine Tart Cherry Zinfandel Balsamic
  3. 2 cloves fresh garlic, minced
  4. 1/2 teaspoon sea salt
  5. 1/4 teaspoon freshly ground black pepper
  6. 2 boneless, skinless chicken breast halves
  7. 1 large head Twin Brooks Farm romaine lettuce
  8. Shaved parmesan or asiago cheese
  1. Combine oil, balsamic, garlic, salt & pepper. Marinate chicken for 4 to 6 hours in 1/4 cup oil mixture,
  2. reserving 1/4 cup to dress the lettuce. Grill chicken until done. Wash lettuce and split heads
  3. vertically, leaving the cores attached. Brush cut side with some of the reserved oil mixture and grill, cut side down, for a few minutes, long enough to warm the lettuce & lightly brown but not cook it. Chop lettuce, removing cores, and mix with cheese, dressing & sliced, grilled chicken. Serves 4.
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