Beach Side Grilled Romaine and Chicken Caesar Salad
Something that reminds me of Summer time, perfect for anytime of the year.
Equipment
- Tortilla Bowl Mold/Fryer
Ingredients
- Large Burrito Style Flour Tortillas
- Oil (a lot for deep frying shell bowls)
- 2 Chicken Breasts, halved and tenderized
- Favorite seasonings for chicken breasts
- 3 Hearts Romaine Lettuce
- Favorite Seasonings for Romaine
- Favorite Caesar Salad Dressing
- Juice of 1/2 of Lemon
- Fresh Cracked Pepper
- Croutons of choice
- Freshly Grated Parmesan for Topping
Instructions
- Heat Oi in Medium-Sized Stock Pot l to 375 Degrees.
- Heating Oil may take some time, so in mean time, add chicken to skillet with one tsp olive oil, season, then stir occasionally, about 5-7 minutes or until fully cooked to 165 degrees.
- Turn heat off, remove chicken from skillet and put in bowl or plate and set aside.
- In same skillet, heat more olive oil. Add romaine and season to liking. Cook on all sides about few minutes per side, or until lettuce looks wilted and a little charred. Take off skillet and chop lettuce and put into salad bowl.
- Add your Caesar dressing to liking, lemon juice, and cracked pepper.
- Now fry your shells. Take tortilla and plop on oil and quickly take mold and push down and keep down in oil for about 2-3 minutes, or until golden crispy. Remove with tongs and place on plate with paper towel, to absorb any excess oil.
- Add salad to bowls, and top with chicken, croutons, and Parmesan.
- Enjoy!