Grilled Chicken Caesar Salad

June 7, 2010

I haven’t made Caesar’s salad since February when I had my Caesar’s Salad Shootout. With the beautiful weather lately I wanted to grill the chicken, so I added it to the winning dresssing recipe along with homemade croutons.

Perfect Summer Meal; quick and light.

The dressing takes just a few minutes.  The recipe calls from cooking the egg for a scant 45 seconds in boiling water, but the yolk’s temperature only made it up into the 70’s. Essentially I am still eating raw egg, so why bother since most recipes just call for raw egg yolks anyhow.  It turns out that a USDA study found that only 1 in every 30,000 eggs is contaminated with salmonella, and that most of those are merely contaminated on the outside of the shell. This step helps mitigates that slight risk.

Last week I cut up a half-eaten loaf of Italian Bread into nice crouton-sized cubes. Today I tossed it in a little garlic-infused olive oil. Instructions.

For the salad, most of the hour preparation time was waiting for the charcoals to heat up. First I cooked the chicken over indirect heat for about 15 minutes to bring up the internal temperature, then finished over the flame for great flavor.

Just a few minutes of work turns your stale bread into something delicious.

Rating: 5 stars.
Cost: $5 for three meal-size servings.
How much work? Low.
How big of a mess?  Low.
Start time 6:00 PM. Dinner time 7:00 PM.

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