Chicken Caesar Salad never gets old... but it can get a fresh! We added beautiful seasonal tomatoes, threw some Halloumi on the grill with the chicken, and topped it all with crunchy pita chips! This is one salad you don't want to miss out on!
What you need
1 ½ pounds boneless skinless chicken breasts, about 3
1 cup Tessemae’s Creamy Caesar Dressing
coarse salt and freshly ground black pepper
3 romaine hearts, halved lengthwise and cut crosswise into 1 inch strips*
1, 8 ounce chunk Halloumi cheese, sliced
1 pint mixed grape tomatoes
Pita chips, for serving (optional)
What you do
- Heat your grill or grill pan to medium-high. Combine chicken and ¼ cup Creamy Caesar in a dish. Marinate for at least 15 minutes and up to 1 day.
- Season chicken with salt and pepper and grill until cooked through, about 3-4 minutes per side. Set aside to rest at least 5 minutes. Cut chicken on the diagonal into strips and divide among plates with 1 romaine heart half each.
- Brush the grill grates with oil and grill the Halloumi until charred and starting to melt, about 1 minute per side.
- Arrange lettuce, chicken, Halloumi, tomatoes, and pita chips in a salad bowl. Drizzle with Creamy Caesar, toss and serve.
*Tip: After cutting and washing the romaine, place in a mixing bowl covered tightly with plastic and refrigerate just until tossing the salad together. This will crisp up the leaves for the ultimate crunch.