With the weather warming up throughout the country, I felt like a delicious little salad post was in order. We got on a salad kick last summer and it pretty much continued on through the winter. The salad I experimented the most with over the last year, was the Caesar salad. I tired at least three different versions and we loved them all. So, of course, when I stumbled upon this recipe on my Whole Foods app, I knew I was going to have to try it. I mean, our favorite type of salad AND delicious Asian flavors (which I LOVE) - how could I pass that up? The great thing about this salad... you could change the dressing up in so many ways to create countless different types of salads... a wasabi and soy dressing, a soy and chili paste dressing...... Ooooohhhh.... yea, this could be the start of something very, very good!!!
Asian Style Grilled Chicken Caesar Salad
Adapted from Whole Foods
- Serves 2 -
1/2 teaspoon Chinese five spice
1/4 teaspoon sesame oil
1/2 teaspoon vegetable or olive oil
2 boneless, skinless chicken breasts
4-6 cups romaine lettuce (torn/shredded)
1 cup cherry tomatoes, halved or quartered (optional)
Tortilla strips (optional)
For the dressing -
1 Tablespoons mayonnaise
1 Tablespoon olive oil
1 teaspoon rice vinegar
1 Tablespoon lemon juice
1/2 teaspoon Dijon mustard
1 teaspoon wasabi paste
salt and pepper
Mix together the five spice, sesame oil and vegetable oil until well combined. Rub over both sides of each piece of chicken. (it's going to look like you don't have enough, but trust me, a little goes a long way, both five spice and sesame are packed with a ton of flavor) Place chicken on a plate and cover with plastic wrap. Place in refrigerator and allow to marinate for at least 2-4 hours.
Meanwhile, to make the dressing, place the mayo and olive oil in a small bowl or measuring cup and stir to combine. Whisk in remaining ingredients and season with salt and pepper to taste. Cover and place in refrigerator until ready to use.
Preheat grill to 375 degrees F. Clean and oil grill grates. Place the chicken over direct heat and grill for 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Remove from grill and allow to rest before slicing into strips or bite sizes pieces.
On a plate or in a bowl, add the lettuce, cucumbers, tomatoes and chicken. Top with tortilla strips if desired and drizzle on the homemade dressing. Serve immediately and enjoy!
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