Grilled Chicken Caesar Salad (Edit recipe)

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Perfect timing for the upcoming Spring/Summer weather. The chicken breasts are marinated in fresh lemon juice, fragrant herbs, garlic, and olive oil, then grilled to juicy perfection. Paired with crisp romaine and zesty arugula as the base. Add my tasty Homemade Croutons, parmesan cheese as well as a healthy drizzle of my creamy Lemon Love Caesar Dressing. A delicious twist on the classic with extra lemon flavor — perfect for lunch, dinner, or any time you're craving something fresh and flavorful.

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PREP TIME

20 minutes

COOK TIME

20 minutes

INGREDIENTS

16

Serves: 2

Ingredients

chicken/marinade

1 - 2 Tbsp Honey - Shannon Farms, Omit for Whole30
2 - 3 cloves Garlic, finely chopped, almost to a paste consistency if desired
1 whole Lemon Zest, zest of 1 lemon
.66 cup Lemon Juice, fresh
.66 cup Olive Oil, can sub avocado oil
1 Tbsp Oregano, Fresh, finely chopped
1 tsp Super Gyro Seasoning - Primal Palate
.5 tsp Real Salt - Redmond
.5 tsp Organic Granulated Garlic - Primal Palate
2 whole Chicken Breasts, Boneless Skinless, 1½-2 lbs

salad

5 oz Lettuce, Romaine, cleaned, chop or tear the romaine into bite-sized pieces
5 oz Arugula
1 - 1.5 cups Homemade Croutons (click for recipe)
3 - 4 Tbsp Parmesan Cheese, shaved or shredded

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Process

Cook Mode

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

Place marinade ingredients in a non reactive container and whisk well to combine so that honey is evenly distributed. Place chicken breasts in the marinade and let it marinate in the refrigerator for a minimum of 4-5 hours, overnight for optimal flavor.
When ready to grill and assemble, remove chicken from the fridge for 30 minutes to allow to come to temperature, then grill until internal temperature reaches 165°, remove from the grill and allow to rest for 10 minutes.
While chicken rests, assemble salad by adding greens to a salad bowl and tossing with the dressing then adding the croutons and parmesan cheese, tossing again to evenly distribute. You can divide onto two serving plates as needed.
Slice chicken, adding one to each salad plant and serve, adding more dressing as needed as well as an additional croutons, parmesan cheese and a garnish of fresh chives and/or finely chopped oregano.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	838
Fat:	78 g
Carbohydrates:	16 g
Protein:	22 g
Cholesterol:	91 g
Sodium:	897 mg
Fiber:	1 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated per serving.