Chicken Caesar Salad Pizza on the Grill
As I often say, creamy salads are always the best! And what about if they have croutons, too? Then I’m in heaven! That’s why I love Caesar salad, even though I’m allergic to dairy products. Try it on a pizza crust on the grill! It’s a revelation!
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- Preparation time: 30 minutes
- Cooking time: 10 minutes
- Servings: 3 à 4
Ingredients
Caesar Dressing
- 1/3 cup (70 g) mayonnaise
- Zest of 1 well-washed lemon
- 2 tablespoons (30 ml) lemon juice
- 1 tablespoon (15 ml) Dijon or whole grain mustard
- 1 tablespoon (15 ml) chopped capers
- 3 tablespoons (45 ml) grated vegetable Parmesan cheese
- 1 small clove garlic, minced
- 1/4 teaspoon (1.25 ml) salt
- Pepper to taste (I like to use a lot!)
Pizza
- A little flour
- 450 g commercial pizza dough
- Olive oil drizzle
- 3 tablespoons (45 ml) grated vegetable Parmesan cheese
Assembly
- 4 cups (150 g) romaine lettuce, rinsed and coarsely chopped
- 1 1/2 cups (215 g) cubed cooked chicken
- 1 1/2 cups (50 g) homemade or store-bought croutons
- 1 avocado, cubed
- 1/2 cup (15 g) basil leaves
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Preparation
Caesar Dressing
- In a large salad bowl, combine the following ingredients for the dressing: mayonnaise, lemon zest and juice, mustard, capers, parmesan, garlic, salt, and pepper. (I like to make the dressing in the bottom of the bowl so that I don’t have to wash extra dishes!)
Pizza
- Preheat the grill to medium-high and place a large baking sheet in the center.
- On a floured work surface, roll out the pizza dough.
- Oil the hot baking sheet on the grill and place the dough on it. Lightly oil the dough, then add a sprinkling of parmesan or another type of cheese. Reduce the heat to medium and cook for 6 to 8 minutes, or until golden brown.
Assembly
- Place the remaining ingredients in a salad bowl and toss them well with the dressing. Serve the Caesar salad on top of the warm pizza crust.
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