Grilled Chicken Kale Caesar Salad with Avocado and Goat Cheese
Caesar-Marinated Grilled Chicken:
2poundsbone-in chicken pieces
1cupTessamae's Caesar Dressing
Kale Caesar Salad:
2leaveslarge heads lacinato kalethinly sliced
1ripe avocadopeeled and sliced
2cupheirloom cherry tomatoes
Caesar dressing to taste
Prepare the Grilled Chicken:
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.
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.
Transfer chicken to a cutting board. When cool enough to handle, chop or shred into pieces.
Prepare the Salad:
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.