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Grilled Chicken & Romaine Caesar Wraps

Chosen Team

Grilled Chicken & Romaine Caesar Wraps

Grilled Chicken & Romaine Caesar Wraps

Today we are sharing a secret to creating the best Caesar salad of your life! 

A simple tip that will transform your salad, so much so that you won’t miss the croutons or carb-laden wrap that might traditionally accompany this recipe. When grilling the chicken, simply throw 1 head of romaine onto the grill as well (generously coated with Chosen Foods Avocado Oil, of course!), cook until it develops nice blackened char marks, chop it up and mix it in with your salad ingredients. The result: a beautiful smoky flavor lingering in the background of each bite, complimented by the savory taste of our Caesar dressing. 

Chosen Foods Caesar Dressing is savory, creamy, garlicky and tangy. With lemon juice, garlic, Dijon mustard, coarse black pepper, white wine vinegar, and a dash of sea salt, this classic blend is tied together in a beautiful base of avocado oil. Mix it, wrap it, and enjoy!


Ingredients

Grilled Chicken Salad

  • 2 chicken breasts
  • 2 heads romaine divided
  • 2-4 tbsp Chosen Foods Avocado Oil
  • 2-4 tsp garlic salt
  • 2-4 tsp ground pepper
  • 6 slices bacon cooked crisp & crumbled
  • 4 oz cherry tomatoes quartered
  • 4 oz kalamata olives halved
  • 2 scallions white & green parts diced
  • ½ cup Chosen Foods Caesar Dressing
  • grated Parmesan for garnish (optional)

    Instructions

    1. Heat grill to medium-high heat. In separate dishes, coat chicken breasts and 1 head of romaine with avocado oil, garlic salt, and pepper. 

    2. Place chicken and romaine on the hot grill and cook until browned, about 5 minutes per side for the chicken. Keep a close eye on the romaine, rotating it every couple minutes, as it can burn easily. Remove from grill and cool to room temperature.

    3. In a large bowl, combine bacon, tomatoes, olives, scallions, and ½ c. Caesar dressing. Once the chicken and romaine has cooled, chop both to ½” pieces and add to the bowl. 

    4. Prepare the romaine cups by chopping the end (root sidoff of the uncooked head of romaine. Pull apart the leaves, wash and dry them well. Fill leaves with chicken mixture and served with grated Parmesan, as desired.