Grilled Chicken Loaded Caesar Salad
INGREDIENTS:
For the Chicken:
- 1-1/2 lbs chicken thighs, boneless skinless
- 2 Tbsps dried oregano
- 2 Tbsps fresh lime zest
- 2 Tbsps olive oil or avocado oil
- 2 Tbsps dried thyme
- 4 fresh garlic cloves, minced
- sea salt and pepper to taste
For the Caesar Dressing:
- ¼ cup mayonnaise
- 2 Tbsps mustard
- 4 Tbsps freshly squeezed lime juice
- 2 cloves fresh garlic, minced
- 1 tsp oregano
- sea salt and pepper to taste, about 1/4 teaspoon each
For the Salad:
- 2 medium heads Romaine, washed well and air dried or spinner dried
- 4 boiled eggs, quartered
- 1 large cucumber, diced
- 1 cup cherry tomatoes, sliced in half
- 4 slices of cooked crisp bacon, chopped
- ¼ cup fresh parsley, chopped
Method:
- ..All of the spices, garlic that has been minced, and oil should be rubbed into your chicken. Add salt and pepper to taste from the sea. Make sure that the spices are well worked into the chicken and that it is entirely covered with the seasoning. Make sure to set it aside for a few minutes so that the flavours can combine.
- Prepare a grill pan or an outdoor grill that has been gently oiled with avocado oil and then cook the food over medium heat.
- Griddle the meat for about eight minutes on each side, or until it is thoroughly cooked through. Remove from the heat and allow it to rest before slicing.
- .In a liquid measuring cup or bowl, combine all dressing ingredients; mayonnaise, mustard, lime juice, oregano, garlic, sea salt, and pepper to taste. To mix, whisk to a very high degree.
- Place the bacon in a pan that is heated to a medium temperature. Cook for just a couple of minutes until crispy. Drain on paper towels. Cut into small pieces.
- To make your lettuce, poultry, and eggs more manageable, chop them into bite-sized pieces.
- Place in a big dish designed for serving.
- Add chopped tomatoes, cucumber, and bacon to your serving bowl.
- Drizzle on the dressing and toss gently to combine everything well.
- Sprinkle with freshly chopped parsley
- .Serve and enjoy!