Marinated and grilled, this garlic Caesar baked chicken, served on a bed of crisp Romaine lettuce with croutons and shaved parmesan.
1 bottle (270 ml) Renée’s Roasted Garlic Caesar Wellness Dressing
2 x 6 oz boneless skinless chicken breasts
3 heads of Romaine lettuce
1 cup croutons
½ cup fresh shaved parmesan cheese
1 sprig of flat leaf parsley – finely chopped
1 tsp salt
1 tsp pepper
½ cup olive oil
12 spears green asparagus
Preheat grill to 450°F (230°C). Place chicken breasts in a shallow pan or serving dish. Marinate and season with salt, pepper and olive oil. Follow the same directions for the asparagus using a separate shallow pan or serving dish.
Using ½ cup of Renée’s Roasted Garlic Caesar Wellness dressing, pour the dressing over the chicken. Place the dressed chicken on a grill and cook for 10 minutes, then remove and cool. Using the same temperature, place the seasoned asparagus on the grill and cook for 3 minutes, then remove and cool.
Chop the romaine lettuce into 2” cubes, wash with salted cold water and dry thoroughly.
In a large bowl, toss the lettuce, remaining dressing, croutons, parsley and shaved parmesan cheese then season with salt and pepper. Distribute the salad between four mid-size bowls. On a clean chopping board, slice the chicken breast and divide into four portions. Serve the chicken over the salad and finish with the grilled asparagus on top.
Recipe from Renee’s website