Grilled Saffron Pepper Chicken Caesar Salad

Ingredients

For the Chicken:
• 4 boneless, skinless chicken breasts
• 1-2 tbsp olive oil
• 3-4 tbsp Salty Don’s Saffron Pepper Rub

For the Salad:
• 2 large romaine lettuce
• 2-3 tbsp extra virgin olive oil
• coarse sea salt and cracked black pepper
• croutons
• shredded parmesan cheese
• caesar salad dressing (your favourite)

For the Grilled Saffron Pepper Chicken:

•  Pat the chicken breasts dry with paper towel.

•  Rub chicken breasts lightly with olive oil to coat. Rub each chicken breast with about half to one tablespoon of Saffron Pepper Rub. Coat thoroughly and rub in well.

•  Refrigerate chicken in a plastic bag or covered dish and allow to marinate for at least one hour, up to four hours.

•  Grill chicken breasts over medium heat for about 10-15 minutes per side.

•  Remove chicken from grill, cover with foil and let rest for five minutes before serving.

•  Slice each chicken breast and serve on top of prepared Grilled Caesar Salad.

For the Grilled Caesar Salad:

•  Slice the romaine lettuces in half lengthwise, keeping root end intact

•  If necessary, remove outermost leaves and rinse inner leaves – very gently – under cold running water. Shake off excess water and pat dry with paper towels.

•  Drizzle the cut side of romaines with extra virgin olive oil, and sprinkle on coarse sea salt and freshly ground black pepper (try Salty Don’s Smoked Sea Salt and/or any one of our wonderful Peppercorn products).

•  Place the romaines cut side down on the grill. Grill for 2-3 minutes, until nicely charred and just slightly wilted.

•  Drizzle the outside of the romaines with extra virgin olive oil and sprinkle with salt and pepper before turning over.

•  Turn romaines over and grill for about 2 more minutes. Remove from grill.

•  Cut off and discard the root end of the romaines and chop the rest into bite size chunks. Toss with the remaining salad ingredients.

•  Top the salad with the sliced Saffron Pepper Chicken and serve.

Note: