Grilled Chicken Caesar Salad

Chef Tom grills up some chicken Caesar salad with from-scratch Caesar dressing.
Full recipe here: https://www.atbbq.com/thesauce/videos-grilled-chicken-caesar-salad/

hey everybody I’m Chef Tom with all
things barbecue and today we’re going to
be making grilled chicken Caesar salad
and we’re making our Caesar dressing
from
scratch so we’ve got our hearts of Roma
and what I’m going to do is take off
these leafy ends and we can save this
for something else put it on a sandwich
or something is what we want to work
with is the nice crunchy texture from
the bottom part of the Roma now I’m
going to go ahead and slice these in
half and rinse them off with water
and then we’re going to get these on the
grill because we want to be able to
chill these down and serve this salad
nice and
cold and we’re actually going to grill
our lettuce today to get that nice
charred flavor on there but first I want
to get a little bit of seasoning on it
I’m going to hit it with just a little
bit of grape seed oil just to give the
rub a little something to stick
to now we’re only going to grill half of
the Roma to make sure that we have a
nice crunchy texture in the end all
right we’re going to hit this with a a
little catman’s Grill tritip
seasoning and just to break it down a
bit we’ve got it in the spice
Mill and let’s go throw these on the
grill we’re going to place these cut
side down right over the direct flame on
our grill
grates today we’re grilling on the yod
smokers Ys 640 pellet grill set to
450° and it’s set up for direct cooking
we’re running some pecan and Cherry
pellets in here today and we’re going to
be cooking with the lid open for now
because we don’t want to wilt the
lettuce we just want to get some nice
color on the outside and this is the
kind of color that we’re going for on
the outside but it’s still nice and
crunchy hasn’t wilted the
lettuce all right looking good and we’re
going to transfer these to the
refrigerator so they’re plenty cold when
we go to dress our salad all right we’ve
got a loaf of French bread here that I
cubed up last night and left out to kind
of dry out this is going to be our
croutons
today so we’re going to put this in a
bowl these are still a little bit soft
so we’re actually going to bake them for
about 20 minutes but first I want to hit
them with a little seasoning and a
little oil all right so we’re going to
coat these with oil using some extra
virgin olive
oil and give them a
toss some of the catman’s grilled tri
tip
seasoning
so we put these on a sheet pan and we’re
going to go ahead and get them in the
cooker we’ll put these on the indirect
side of the
grill now while the croutons are in
there baking I want to show you how to
whip up that Caesar dressing we’ll start
with a couple cloves of garlic and we’re
just going to crush these we don’t even
need to chop them up and we’ll throw
them here into our food
processor we’re also going to need about
a tablespoon of lemon
juice
we get about a teaspoon of Worster sauce
in
here half teaspoon of hot sauce in this
case we’re using our Grinder’s
molten then we have four anchovy filets
that I’ve rinsed the oil and salt off
of We’ll add one
egg
and a/2 cup of Parmesan
cheese all right so let’s give this a
pulse and get these items mixed
together and then we’re going to need
a/2 cup of olive
oil and I’m going to add just a little
bit to get this
started
and we’ll add this in small
increments you can to add a little more
to time every time you add
some you can see how this is coming
together and getting nice and creamy
We’ll add the last of the
oil and if you’re doing this at home you
can actually drizzle it in if you have
access to the inside of the food
processor all right now that’s all
incorporate ated we’ll set this aside
and prepare our chicken we’re going to
be using chicken breasts today although
you should use whatever your favorite
part of the chicken is and we’re going
to be doing a very simple preparation
now you could brine it or marinate it or
whatever you want first uh but we’re
just going to skip that all together
knowing that if we hit the right
internal temperature and pull these off
at the right time we’re going to have
super moist chicken breasts so all I’m
going to do is hit this with a little
bit of Italiano from catman’s
Grill and this has got some really gray
herbaceous flavors to it it’s pretty
much what you’d expect out of an Italian
rub you can see there’s some finel seed
in there of course there’s some garlic
and some
onion all right so let’s just let this
set up for a minute and then we’ll take
it to the grill the brons are
progressing nicely we still have some
soft spots so we’re going to keep baking
these but you can kind of move them
around so they get browned on all
sides all right so we’re going over the
direct flame just like we did with the
lettuce and we’re going to get some nice
grill marks on these flip them over pull
them at
165° no more soft spots These are nice
and crunchy we can pull them off the
grill
now we just want to make sure that our
lettuce is cut up into bite-sized
pieces just before serving is when you
want to dress the greens so add that
dressing to them another half2 cup
parmesan
cheese and we’ll mix
in some of those tons as
well and I also want to hit it with a
little fresh cracked black
pepper
and the very last thing we’re going to
do slice up our chicken
breast and we’ll throw it right on top
of the
salad
m
that’s fantastic that dressing is so
much better when you make it from
scratch and don’t leave out the
anchovies it makes it delicious chicken
super tender got a nice crust on the
outside I wouldn’t do anything different
thanks so much for watching if you
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