We’re smothering here in this Oklahoma heat! Let me tell ya, it’s been hot. Real hot.
That’s why I decided to make this nice, cool and refreshing Caesar salad. Both of my kids love salad but my 4-year-old daughter especially loves Caesar salads – funny huh? Now when we go to restaurants she asks if she can have a salad – never thought that day would come! So here’s the tasty but easy gluten and dairy free Caesar salad I make for my family:
Easy Grilled Chicken Caesar Salad
- 4 boneless, skinless chicken tenderloins (If using thick chicken breasts, cut lengthwise so they are no more than 1 inch thick)
- 1 tsp. canola oil
- 2 Tbsp. olive oil
- ½ tsp. salt, to taste
- ½ tsp. pepper, to taste
- ½ tsp. oregano, to taste
- ⅓ C Veganaise Mayo, soy free
- 2 Tbsp water
- 2 Tbsp. Parmesan cheese (see link above)
- 2 Tbsp. lemon juice
- 1 tsp. garlic salt
- 1 tsp. Worcestershire sauce, gluten free (optional)
- Romaine lettuce (about 1 lb)
- 2 tomatoes
- 1 recipe for croutons (see link above)
- Start by making the croutons and setting them aside.
- On a large cutting board, season both sides of the tenderloins with canola oil, salt, pepper, and oregano. I forgot to measure how much I used, so I just estimated ½ tsp. for the seasonings. Sorry.
- Drizzle 2 tbsp. of olive oil in a large skillet and heat to medium-high heat.
- Cook tenderloins for about 5 minutes per side, or until cooked through and nicely browned. Set aside.
- In a medium-sized bowl, whisk together the mayo, water, Parmesan, lemon juice, garlic salt, and Worcestershire sauce.
- My lettuce had dirt all in it, so wash your lettuce and dry with a clean kitchen towel.
- Chop up your lettuce and place in a large bowl.
- Add the dressing and toss to coat.
- Slice chicken into bite-sized pieces or strips and add to the salad.
- Add the chopped tomatoes...
- And finally, the croutons. Toss to combine and enjoy!