BANGOR (NEWS CENTER) -- Phil "Bubba" Hilt of the Bangor Fire Department fired it up with his own take on a grilled chicken caesar salad!
Directions:
Chicken-
4-6 oz boneless skinless chicken breast - trim and rinse under cold water. Pat dry and pound chicken flat to about 1/2" for even grilling. Season with sea salt and fresh cracked pepper.
Preheat grill, grill chicken for approximately 3 minutes on each side until the internal temperature reaches 160 degrees.
Dressing-
2 Cloves Garlic
1/2 cup Extra Virgin Olive Oil
3/4 tsp Sea Salt
1/3 tsp Worcestershire Sauce
1 Lemon
2 tbsp Dijon Mustard
1/4 cup Parmesan Cheese
1/4 tsp Fresh Cracked Pepper
In a food processor, combine garlic, salt, pepper, Worcestershire sauce, Dijon mustard, lemon and parmesan cheese. Blend to mix ingredients and then drizzle in the olive oil. Blend until smooth.
Romaine Lettuce-
Cut lettuce into bite size pieces. Soak lettuce in cold water, rinse and spine dry. Set aside.
Croutons-
*Find bread in the day old, reduced price section at the grocery store.
Cut loaf into 1" pieces, place in bowl and season with Italian seasoning, garlic powder and salt and pepper to taste. Drizzle in olive oil, coating the bread and mix by hand until oil and seasoning is evenly coated throughout.
Mix lettuce in bowl with dressing until leaves are evenly coated. Cut chicken breast on a bias and mix with lettuce. Top your dish off with croutons and shredded parmesan cheese. And enjoy!