OK, everyone is familiar with a Chicken Caesar salad, but let’s dress it up for this recipe entry.
First, barbeque the chicken with a healthy slathering of “Chicken and Rib” BBQ sauce, whichever you prefer. I like to use boneless, skinless chicken thighs as they keep their juices the best, especially when barbequed on the grill.
For several reasons that fill my bag of hammers quite often, I trim the thighs so they are extra lean and throw them into a bowl of BBQ sauce as I go. One hand trims, and the other mixes, ensuring the thighs are covered in sauce. If you have time to marinate, by all means, go ahead; otherwise, you can prep and go straight to the grill.
Usually, five minutes a side, flipping twice, will work quite well when cooking at high heat (our grill has two settings: off and firestorm).
Once cooked, let the chicken rest while you prepare your Caesar salad. A simple salad can be made with two baby romaine hearts and two tablespoons of your favorite Caesar dressing. Cut and chop the romaine into small pieces, add the Caesar dressing, and shake well. Dice the chicken and add it to the top of the salad (a pasta bowl works great for this).
Now for the “Supreme” part of the recipe. Get a medium to medium-large apple; you’ll need half for each serving. Did I mention this was a meal? Peel and core the apple however you prefer, then dice half and sprinkle over the chicken and salad in the bowl. Now, add a handful of craisins (dried cranberries) on top of that. Feel free to add slivered parmesan cheese to top off the whole thing.
Enjoy!