Bldg 5 Caesar-ish Recipe
Marinated grilled chicken, crisp romaine + spinach, shaved parmesan, roasted yellow corn, hearts of palm, multigrain croutons, caesar dressing
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinated Grilled Chicken
Salad Base
Method
Marinated Grilled Chicken
- 1
In a medium bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to create the marinade.
- 2
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Ensure the chicken is well coated.
- 3
Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
- 4
Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the marinade.
- 5
Grill the chicken for 6-7 minutes on each side or until fully cooked (internal temperature should reach 165°F or 75°C).
- 6
Once cooked, remove the chicken from the grill and let it rest for 5 minutes. Slice it into strips.
Salad Assembly
- 7
In a large salad bowl, combine the chopped romaine lettuce and fresh spinach.
- 8
Add in the roasted yellow corn, sliced hearts of palm, and shaved Parmesan cheese.
- 9
Place the sliced grilled chicken on top of the salad mixture.
- 10
Drizzle the Caesar dressing over the salad and toss gently to combine all ingredients.
- 11
Top the salad with multigrain croutons for added crunch.
- 12
Serve immediately and enjoy your BLDG 5 Caesar-ish salad!