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Bob’s Summer Chicken Caesar Salad

BOB’S SUMMER CHICKEN CAESAR SALAD

Pellet Flavor: Oak (all purpose)

Servings: 2-4

Caeser Dressing Ingredients:

  • ¼ c. olive oil
  • 1/8 c. white wine vinegar
  • 1 egg white
  • 3-4 Tbsp. fresh squeezed lemon juice
  • 2 tsp. Dijon course sweet and spicy mustard
  • 1/8 c. grated parmesan cheese
  • 1-2 tsp. sugar
  • Dash of garlic salt or 2 cloves or crushed garlic
  • Salt and pepper to taste

 Other Ingredients:

  • Romaine lettuce
  • Croutons (if desired)
  • 2 barbecued chicken breast
  • Chicken barbecue seasoning
  • Shaved parmesan cheese for garnish

Directions:

  • Preheat Memphis Wood Fire Grill to 400 degrees.
  • Cover chicken generously with barbecue seasoning.
  • Cook chicken at 400 degrees for eighteen minutes.
  • Remove chicken and let cool for 5-10 minutes.
  • While chicken is cooking, combine all ingredients in a bowl and wisk thoroughly.
  • Cut up romaine lettuce and place in chilled bowl.
  • Gently toss lettuce with desired amount of salad dressing.
  • Portion salad into bowls, add shaved parmesan for garnish (croutons optional)
  • Thinly slice chicken and place on top of salad.
  • Serve and enjoy!