THE ULTIMATE CANADIAN GRILLED CHICKEN CAESAR SALAD

A bold and flavourful take on a classic. Juicy, BBQ chicken infused with Maple Leaf Meats Chicken Rub elevates this Caesar salad to a new level. With a rich, creamy dressing and perfectly balanced flavours, it's a true Canadian inspired favourite.

Serves: 4 | Skill Set: Easy | Prep Time: 15 mins | Cook Time: 10 mins

Featured Product: Chicken Rub

INGREDIENTS

FOR THE CHICKEN

• 4 chicken thigh fillets

• 1 ½ tablespoons Maple Leaf Meats Chicken Rub

• 1 tablespoon olive oil

FOR THE DRESSING

• 1/4 cup extra Virgin olive oil

• 1 tablespoon White wine vinegar

• 2 teaspoons Dijon mustard

• 1 teaspoon Anchovy paste

• 1 teaspoon Garlic minced (store bought, pre-minced for convenience)

• Salt , to taste

• 1/4 teaspoon Black pepper

• ½ teaspoon Worcestershire sauce

• 3 tablespoons Mayonnaise

FOR THE SALAD

• 2 small heads of Cos (romaine) lettuce, torn into bite sizes pieces and washed (or use pre-washed, chopped cos lettuce to save time)

• 1 cup of Croutons

• 4 hard boiled eggs, peeled and sliced (1 per person)

• 4 slices of cooked Bacon excluding the eye, chopped (equivalent to about 2 full slices without the eye of the bacon per person)

• 1/3 cup of shaved Parmesan cheese (adjust to taste)

• Salt (to taste)

Prepare the Chicken

Pat chicken thigh fillets dry. Coat with olive oil, then rub evenly with Maple Leaf Meats Chicken Rub. Preheat the BBQ to medium-high heat. Cook the thighs for 4-6 minutes per side. Check the doneness by inserting a temperature probe into the thickest part of the chicken; it should read 75°C. Once cooked, rest the chicken for 5 minutes to retain its juices.

Prepare the Lettuce

Wash and thoroughly dry the cos lettuce. Tear it into bite size pieces.

(To save time, you can use store bought pre-washed, chopped cos lettuce).

Make the Dressing

In a bowl, whisk together extra virgin olive oil, white wine vinegar, Dijon mustard, anchovy paste, minced garlic, salt, black pepper and Worcestershire sauce. Gradually whisk in the mayonnaise until smooth. (For the best flavour, refrigerate for up to 1 day before using).

Cook the Bacon

In a pan over medium heat, cook the bacon until crispy, remove from the pan, let it cool slightly, then chop into chunky pieces.

Prepare the Eggs

Slice each hard boiled egg or cut them in half, depending on your preference.

Assemble the Salad

In a large bowl, add the torn cos lettuce, croutons, shaved Parmesan cheese and chopped bacon.

Add the Grilled Chicken & Eggs.

Serving Options

You can serve the salad in one of two ways:

Option 1

Arrange the dressed salad on a large platter and top with the sliced grilled chicken and eggs, randomly placed for a rustic presentation.

Option 2

Serve the dressed salad in a bowl or on a platter and present the grilled chicken separately on a serving dish for guests to add as they like.

Serve

Serve Immediately and enjoy!