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Isernio’s Grilled Chicken Caesar Salad

Published on August 5, 2017 | By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

There’s nothing more versatile than Isernio’s Ground Chicken. You can make it into meatballs, tacos, meatloaf, breakfast scrambles… the possibilities are endless, and private chef Corie Cameron made us this super rad recipe for Grilled Chicken Caesar Salad. Spicy Caesar dressing, flavorful chicken patties, and grilled romaine lettuce make a killer salad that’s good any time of year.

grilled chicken caesar salad with ground chicken #caesarsalad

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Ingredients

  • 2 romaine hearts
  • 1 lb Isernio's Ground Chicken Roll
  • 1 tsp salt
  • 1 egg
  • 1 tbsp worcestershire
  • 1/4 cup shaved Parmesan
  • 1/2 cup Caesar dressing
  • 1 Tbsp of your favorite hot sauce
  • 1 lemon, halved
  • 1 tbsp coarse ground pepper, for garnish
  • 1 medium dinner roll
  • 1/4 stick of butter, at a spreadable temperature

Instructions

  1. Slice Romaine hearts in half lengthwise and set aside
  2. Place roll of Isernio’s Ground Chicken in the freezer. Because ground chicken is a delicate meat to work with, this will help it stay cool while working with it and prevent a rubbery texture
  3. Combine Caesar dressing and hot sauce in a bowl or squeeze bottle and mix thoroughly
  4. Preheat grill to high heat
  5. Place Isernio’s chicken in a mixing bowl and add salt, egg, worcestershire, and Parmesan. Mix gently by hand or with a spoon to combine ingredients
  6. Divide ground chicken mixture into four, and shape each into a patty.
  7. Oil grill and patties and place patties on grill for 5 minutes on each side, until a thermometer inserted inside the patty reaches 165°F.
  8. Slice dinner roll into 1-inch thick slices at an angle, butter both sides, and place on grill to lightly char both sides
  9. Brush the inside of the romaine halves with oil and place oil side down until charred. Remove from grill and let cool slightly.
  10. To assemble individual portions, top romaine with the juice of half a lemon and one chicken patty. For a platter presentation, arrange romaine on the bottom and top with halved chicken patties, torn croutons, and sprinkle Parmesan and pepper over salad, then drizzle with dressing. Cut the other half of the lemon into thin slices and add for garnish.
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