Grilled Chicken Caesar Salad Recipe with roasted corn

Grilled Chicken Caesar Salad Recipe with roasted corn

Summer deliciousness!!! I made this grilled chicken Caesar salad recipe tonight and it was REALLY yummy and SUPER easy- a win/win! Nothing too groundbreaking here but I tend to forget how delicious it is! Every time we have this for dinner Kev and I ask ourselves why we don’t make it more often!

A few days ago we had corn on the cob and we had some left over so I decided to throw into the mix. I baked the chicken in oven with some olive oil and salt and pepper and decided to throw the corn in alongside it. For the corn- I put a pad of butter on it and some salt and pepper and roasted it for about 30 min at 400°. For the chicken I did the same time and the same temp and coated with olive oil and salt and pepper.

There is something almost magical about this dish. I highly recommend having VERY cold lettuce and tossing it with the chicken at the last minute and serving immediately. Eating this dish with warm chicken and cold lettuce is an awesome treat. Also, the sweetness of the roasted corn completes it, after trying this meal with the roasted corn you will never want to have Caesar Salad without it!

2 cooked chicken breasts seasoned with oil salt and pepper (store bought rotisserie chicken would work great for this as well!)

Chop the cooked chicken, and the lettuce. Cut the roasted corn off the cob and toss all ingredients together.

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Grilled Chicken Caesar Salad Recipe with Roasted Corn

Course Main Course
Keyword Grilled Chicken Caesar Salad Recipe
Servings 3

Ingredients

  • 1 lb cooked chicken breast Seasoned with oil, salt and pepper
  • 1 head romaine lettuce
  • 1/2 cup parmesan cheese
  • 1/2 cup caesar salad dressing
  • 1/2 cup caesar croutons
  • 2 ears corn on the cob
  • 2 tablespoons butter

Instructions

  1. Coat the chicken with olive oil and salt and pepper and bake for 30 min (or until chicken is cooked through) at 400°.

  2. Salt and pepper the corn and top each ear with a pad of butter.  Cook for the same time and at the same temp as the chicken.

  3. Chop the cooked chicken, and the lettuce. Cut the roasted corn off the cob and toss all ingredients together and serve immediately.



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