Grilled Chicken Tahini Caesar Salad

Products Used: Tanimura & Antle Artisan Romaine

  • 2 heads Tanimura & Antle Artisan Romaine

  • 1lb skinless, boneless chicken thighs

  • ¼ cup avocado oil

  • ½ cup of your favorite Caesar dressing

  • ½ cup of your favorite Tahini dressing

  • ¼ cup shredded parmesan cheese

  • ½ cup of crumbled croutons

  • Seasonings- salt, pepper, paprika, garlic powder and onion powder

  1. Fire up your grill, to approximately 400-450 degrees. Pat and dry your chicken thighs, drizzle with avocado oil and season to your liking. Cook each side for 6-7 minutes, until the center of the thighs reach 165 degrees F. Let them rest, cool, and slice.
  2. Wash and dry the Artisan Romaine leaves, keeping the leaves whole. Crumble your favorite croutons or make your own from some stale bread, your favorite oil, and some seasonings- bake in the oven at 375 degrees F for 15-20 minutes flipping halfway through until golden brown.
  3. Mix your favorite Caesar and Tahini dressings together in a ramekin. Assemble the salad in a large serving bowl- Artisan Romaine leaves, sliced chicken, shredded parmesan cheese, crouton crumbles, and the Tahini Caesar dressing.
  4. Mix and Enjoy!