We love chicken caesar salads, but it tends to get a little boring after awhile. My wife came up with a marinade for the chicken, that gives it a really nice citrus flavor. A heaping portion of Italian cheese, with a little bit of parmesan, makes it a very satisfying salad.
My daughter is not into nuggetless chicken yet, so she just enjoys the salad greens with a generous helping of cheese and dressing.
Here are the ingredients:
2 tablespoon olive oil
2 tablespoons lemon juice
1/2 teaspoon brown sugar
1/4 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large boneless, skinless chicken breasts
Bag of salad greens
Caesar or ranch dressing
Shredded Italian cheese (optional)
Parmesan cheese (optional)
Step 1: In a large mixing bowl, mix together the oil, lemon juice, sugar, garlic, salt and pepper.
Step 2: Put the chicken breasts in the bowl and cover with the mixture. Cover with wrap and let it marinate for at least 30 minutes.
Step 3: Preheat skillet on burner at med/low heat. Add chicken to skillet with and saute until brown on both sides (approximately 7 minutes per side). You don't want to use high heat or the brown sugar will burn.
Step 4: Remove chicken from skillet and set aside. Fill 2 dinner plates with salad greens. Sprinkle on a little Italian and parmesan cheeses and croutons. Slice the chicken and place on top of the salad. Cover with dressing and a sprinkling of ground pepper and serve.
You can add additional toppings to it, like crumbled bacon, sliced jalapenos, or green olives.
I'm planning on making grilled steak and panzanella for supper tonight. So, next week I'll try to post my recipe for panzanella.