Ahh, sweet summertime! Grilling out is one of my favorite summertime activities. There is nothing better than sitting on the back porch with a cold drink and a charcoal grill. At the Eagle house, we only grill on a charcoal grill, and we typically use the grill to cook dinner 3-4 nights a week during the spring, summer and fall months.
Since we use the grill so much, we are constantly experimenting with grilling unique foods. We’ve grilled peaches, bananas and pineapple (all delicious!), and most recently we tried grilled lettuce. I know! Sounds crazy… but it. Is. Delicious. So for those particular to grilled chicken Caesar salads, we take the “grilled” to a new level because seriously, everything in the recipe is put on the grill.
Brooke’s Grilled Chicken Caesar Salad (serves 2)
2 Hearts of Romaine Lettuce
2 Chicken Breasts
4 Slices of Bacon
Shredded Parmesan Cheese
If desired, marinate your chicken before grilling. We often use Italian dressing as a marinade.
Place your chicken and four slices of bacon on the grill. Grill chicken 5-6 minutes per side (until internal temp is 160-165 degrees). Grill bacon to desired doneness.
Meanwhile, slice your romaine hearts in half (vertically) and drizzle with olive oil or spray with non-stick spray.
Place your romaine hearts face down on the grill for 2-3 minutes (on direct heat) or until they have char marks.
Finally, place one-half of a romaine heart along with a chicken breast and two slices of bacon on your plate. Drizzle with Caesar dressing and sprinkle with shredded Parmesan cheese. Enjoy!