Grilled Chicken – 1- 1 ¼ lb boneless chicken breast – 2 tbsp red wine vinegar or lemon juice – 2 tbsp olive oil – ½ tbsp garlic powder – ½ tbsp dried thyme – ½ tbsp dried oregano
– ¼ teaspoon salt – ¼ teaspoon pepper Salad – Sourdough Croutons – Caesar Dressing – 1 head of romaine lettuce, cut into bite-sized pieces – Fresh parmesan, shaved
In a small bowl, mix vinegar, oil, garlic powder, thyme, oregano, salt and pepper until well combined.
Place the chicken in a shallow dish or a 1-gallon sealable plastic bag. Add marinade, toss to coat and refrigerate for at least 1 hour or up to 12 hours.
While the chicken is marinating, bake the sourdough croutons. While the croutons are cooking, mix all the ingredients together and fry until smooth and creamy.
Remove the chicken from the marinade and shake off the excess and discard any remaining marinade. Heat on grill or grill pan.
Once hot, place the chicken on the grill and cook for about 5 minutes on each side, or until cooked through and no longer pink. You want the chicken to reach 165°F.
Place a bed of romaine lettuce in a double bowl and assemble the salad. Add chopped chicken breasts, sourdough croutons and shaved Parmesan. Drizzle with Caesar dressing and enjoy!