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Wednesday, April 10, 2013

Asian Style Grilled Chicken Caesar Salad

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 -
Printable Recipe 
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)
cucumber slices
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!

One Year Ago:  Grilled New York Strip with Balsamic Steak Sauce
Two Years Ago:  Guest Blogger - Filet Mignon w/Creamy Mushroom Sauce
Three Years Ago:  Best Barbecued Sticky Chicken with Lemon and Garlic


StephenC said...

Haven't made my own Caesar version lately. But, as usual, you've got me thinking about it.

Cranberry Morning said...

That looks absolutely delicious, Jenn. I'd love to be grilling out today and making that salad. or, better yet, someone else making it for me. :-0

Mary said...

This is a great base recipe. The salad sounds wonderful and it is a perfect way to ward off summer heat. I hope you have a great day. Blessings...Mary

Pam said...

I am loving the flavors and textures in this salad. YUM!

Lea Ann (Cooking On The Ranch) said...

This sounds delicious Jenn. I can't remember, have you ever tried Rick Bayless' version of Caesar? I think it's in Mexican Everyday. We like that one too. I have that Whole Foods app, I need to use it more.

Jean | Delightful Repast said...

Sounds good to me, Jenn! I love Asian flavors in a salad. I plan to do more salads during the hot weather.

Yenta Mary said...

What a beautiful salad! Soon - soon, I tell you! - it will be warm enough here to grill and to eat salad. No more soup or cocoa for awhile!

Big Dude said...

Good looking salad Jenn.

Chris said...

That looks absolutely delightful, Jenn! I always like a lot of meat in my salads. I like the Asian influences, I might use those rice noodles instead of tortilla strips.