Grilled Chicken Caesar Salad

Ingredients

• 1/4 cup olive oil
• Zest of one lemon
• 2 cloves garlic, finely minced
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 pound boneless skinless chicken thighs
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 loaf crusty baguette, cut into slices about 1/2-inch thick
• 4 heads romaine lettuce hearts
• Heaping 1/2 cup Parmesan, thinly shaved
• Fresh cracked black pepper
• 1/2 cup Caesar dressing, store-bought or homemade, or more as needed

Directions

1. In a medium bowl, whisk the olive oil with the lemon zest, garlic, salt, and pepper. Add the chicken and turn it around in the marinade until it’s well coated. Cover the bowl and refrigerate for at least 20 minutes and up to 24 hours.
2. In a small bowl, stir together the olive oil, garlic, salt, and pepper. With a pastry brush, coat each side of the bread, then place the slices on a tray and keep them nearby.
3. Preheat your grill to high heat, around 500 degrees F, setting it up with two zones for direct and indirect grilling.
4. Place the bread over direct high heat and grill for 2 minutes on each side. Take it off the grill and set it aside while you cook the chicken.
5. Put the chicken on the grill and let it cook undisturbed for 5 minutes on one side. Flip it, move it to the cooler side of the grill, and cook for 3 to 5 minutes, until the internal temperature reaches 165ºF.
6. Tear the romaine hearts into bite sized pieces and toss them with the dressing in a large bowl. Divide the greens among plates, then add the grilled chicken, shaved Parmesan, and grilled croutons. Finish with freshly cracked black pepper.