Grilled Greek Caeser Salad With Souvlaki Chicken And Goat Cheese Croutons
Ingredients
For the Chicken Souvlaki
- 5 garlic cloves peeled and pressed
- 1 TBSP dried oregano
- 1 tsp smoked paprika
- 1 tsp Kosher salt
- 1 tsp black pepper
- 1/4 cup extra virgin olive oil
- 1/4 cup dry white wine
- Juice of 1 lemon
- 1 lb. chicken breast cut into strips
For the Goat Cheese Croutons
- 1 package croutons
- Chevré
For the Grilled Greek Caeser Salad
- 2 heads Romain lettuce
- 1 cup Greek yogurt
- 3 TBSP parmesan cheese
- 1 TBSP extra virgin olive oil
- 1 TBSP lemon pepper
- 1/2 kosher salt
- Juice of 1 lemon
Instructions
For the Chicken Souvlaki
- Into a food processor, add the garlic, oregano, smoked paprika, Kosher salt, black pepper, extra virgin olive oil, dry white wine, and lemon juice. Blend until incorporated.
- Place chicken breast strips into the marinade, and allow them to marinate for 2 hours or more.
- Remove the chicken breast strips from the marinade, and skewer them.
- Place them into a hot grill, and cook until they are done.
- Remove the skewers from the grill, remove the chicken from the skewers, and chop until 1-inch pieces.
For the Goat Cheese Croutons
- Smear each crouton with chevré.
- Place under a broiler until the cheese starts to bubble, and allow them to cool.
For the Grilled Greek Caeser Salad
- Combine the Greek yogurt, parmesan cheese, extra virgin olive oil, lemon pepper, kosher salt, and lemon juice in a food processor. Blend until smooth.
- Brush each Romain lettuce half with extra virgin olive oil and season with salt and pepper.
- Place into a hot grill and grill until the leaves just start to char. Remove the lettuce from the grill and chop it into bite-sized chunks.
- Combine the grilled lettuce with the Greek Caeser dressing, and plate individual portions. Top with chicken souvlaki and goat cheese croutons.
- And now it’s time to eat!