Grilled Chicken Caesar Salad
This one is simple, but an illustration of a way to use the Batch Grilled Chicken. The possibilities are endless. For this recipe, I use the Caesar Salad Kit from Sam's and 1 chicken breast from the Batch Grilled Chicken Recipe. It is easy, delicious, and inexpensive. Why would you pay $12-14 for a Chicken Caesar Salad when you can make it for a few dollars?
- 2 lb Chicken Breasts (Skinless, Boneless)
- .25 cup Pineapple Jucie
- .25 cup Orange Juice
- 2 tbsp Beef Fat (Or avocado oil)
- 2 tsp Soy Sauce
- 2 tsp Garlic (Minced)
- .25 tsp Salt (Mort Coarse Kosher Salt)
- .25 tsp Black Pepper (Ground)
- .25 tsp Oregano (Dried)
- .5 cup Onions (White or yellow, Sliced)
- .5 cup Green Pepper (Sliced)
- 2 lb Romain Lettuce (Cleaned and torn)
- 4 oz Caesar Dressing
- 1 cup Croutons
- Grilled Chicken - Made ahead of time
Wash chicken breasts in white distilled vinegar and water (1/2 and 1/2), optional
Mix all marinade ingredients in a bowl.
Place chicken and marinade in a 2.5-gallon ziplock bag.
Move the chicken around by massaging the bag so that all the chicken is coated with the marinade.
Lay the bag flat on the bottom shelf of the refrigerator, making sure no ready-to-eat foods are below it. Refrigerate for 24 hours
Flip the bag every 6-12 hours to ensure an even marinade.
Preheat the grill to medium
Preheat oven to 350.
Grill chicken for 4-6 minutes on each side, turning 90 degrees after about 2-3 minutes to get a nice grill mark. Do this on the other side as well.
When the grill marks are nice and brown, pull the chicken and place it in a Dutch oven or hotel pan. Cover the Dutch oven or hotel pan with a lid or foil.
Insert a thermometer into the center of the thickest breast.
Cover the Dutch oven or hotel pan with a lid or foil.
Place chicken in the oven until the thermometer reads 165.
Remove chicken and let rest for 30 minutes.
Dice chicken into half-inch cubes.
