BBQ Chicken Caesar Salad

Ingredients
2-3 chicken breasts
Chicken marinade:
1/2 cup (not packed) brown or demerera sugar
1/4 cup olive oil
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
Juice from 1/2 lemon
Dressing
1/2 cup mayo
2 tablespoons Greek yogurt
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/8 teaspoon anchovy paste
Juice from 1/2 lemon
1-2 cloves garlic, minced
Salt & pepper, to taste
Croutons
1 tablespoon butter
2 slices bread
1 clove garlic, minced
Other:
Your favorite BBQ sauce
1 head romaine lettuce
1 avocado
Parmesan cheese, shaved, to taste

Instructions

1. Butterfly the chicken breasts and cut them in half so you have thinner cutlets.
2. Add marinade ingredients in a large ZipLoc bag. Marinate chicken (in the fridge) for 30 minutes or up to two hours.
3. Make the dressing by combining dressing ingredients (I just mix them using a spoon). Refrigerate until needed.
4. Make the croutons by slicing the bread into desired size crouton bits then frying on medium heat with the butter and garlic for about five minutes or until they're golden.
5. To cook the chicken, oil the grate and pre-heat the grill (we used a BBQ) to high, then turn it down to medium-high heat.
6. Meanwhile, tear the lettuce into bite-size pieces, slice the avocado, and shave the parmesan cheese (I just used my potato peeler!).
7. Place chicken on the grill, brush the top with BBQ sauce, turn after about four minutes, brush the other side with BBQ sauce, and cook another four minutes or until it's cooked through.
8. Assemble salad by tossing the lettuce, croutons, avocado, and cheese with the dressing. Slice the chicken once it's cooked and place it on top.

FULL RECIPES

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