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Grilled Chicken Caesar Kale Salad with Chipotle Roasted Chickpeas | theroastedroot.net #dinner #recipe #barbecue
Grilled Chicken Kale Caesar Salad with Avocado and Goat Cheese
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
Author: Julia
Ingredients
Caesar-Marinated Grilled Chicken:
  • 2 pounds bone-in chicken pieces
  • 1 cup Tessamae's Caesar Dressing
Kale Caesar Salad:
  • 2 leaves large heads lacinato kale thinly sliced
  • 1 ripe avocado peeled and sliced
  • 2 cup heirloom cherry tomatoes
  • 1/3 cup goat chevre
  • Caesar dressing to taste
Instructions
Prepare the Grilled Chicken:
  1. Place the chicken pieces in a large zip lock bag along with the caesar dressing. Shake the bag to coat all of the chicken in dressing. Refrigerate at least 15 minutes, up to 12 hours.
  2. Preheat your grill to medium-high. Place chicken pieces on the hot grill, skin-side down on grill and cook until dark grill marks appear, about 5 minutes for drumsticks and 10 minutes for thighs and breasts. Flip and continue cooking until dark grill marks appear, about another 5 minutes for drumsticks and 10 minutes for thighs and breasts. Flip again and continue cooking until chicken reaches an internal temperature of 165 degrees F.
  3. Transfer chicken to a cutting board. When cool enough to handle, chop or shred into pieces.
Prepare the Salad:
  1. Add all ingredients for the salad (including chopped chicken) to a large serving bowl. Drizzle in desired amount of Caesar dressing and toss well to coat everything.
  2. Serve and enjoy.