Servings
Four
Ready In:
about 45 minutes
Good For:
Dinner
Grilled Chicken with Mango Chili Coulis & Caesar Salad
- 2 large boneless, skinless chicken breasts
- 1 mango, peeled and cubed
- ½ – 1 tsp chili flakes
- Salt & pepper
- Sprinkle of garlic granules
- 1 tsp butter
- 1/2 c croutons (optional)
- 4 c romaine lettuce, chopped
Caesar Dressing: - 1 egg yolk
- 1/4 tsp salt
- 20 cracks fresh black pepper
- 6 garlic cloves, minced
- 4 tbsp capers, divided
- 1/3 tube of anchovy paste (or half a tin of whole anchovies)
- 2 tsp Dijon mustard
- Juice from ½ freshly squeezed lemon
- 1 tsp Worcestershire Sauce
- 1/2 c Olive Oil
- 2 tbsp red wine vinegar
- 1/4 c fresh grated Parmesan and more to garnish
- 2 slices thick cut bacon, chopped (for garnish – optional)
- 2 tbsp capers (for garnish (optional)
Step by Step Instructions
Step 1
Place chicken breasts into a bowl, drizzle with olive oil, salt, pepper, and garlic granules and toss until chicken is evenly coated in seasoning. Melt 1 tsp butter in a heavy skillet and grill the chicken breasts on medium heat for 15 to 20 minutes, turning at the half-cooked point, until cooked through.
Step 2
Once the chicken is on the go prepare the mango chili coulis. Place the cubed mango into a small food processor and buzz it up on high speed until smooth and thick. Pour the mango into a small bowl and stir in the chili flakes. Set aside the mango coulis and rinse out the food processor because you will need it again for the Caesar dressing.
Step 3
If you are going to garnish your salad with crispy bacon & capers, get the crispification started while you wash the Romaine and make the dressing. Place the bacon and 2 tbsp capers into a skillet on medium/high heat, cook until crispy, then set aside on a paper towel to drain excess fat.
Step 4:
To prepare the dressing, place roughly chopped garlic cloves and a splash of the olive oil into a small food processor and pulse until they are chopped to medium. Add 2 tbsp capers, and pulse until medium/fine chop is achieved. Add salt, pepper, anchovy, Dijon, lemon juice, Worcestershire, red wine vinegar, egg yolk, and Parmesan. Pulse until smooth, then add the Olive Oil a little at a time and pulse until well combined.
Step 5
When chicken is almost done scoop 1/3 to ½ of the Caesar dressing into the chopped romaine and toss until the romaine is well coated. Add croutons (optional) and toss again. Share the Caesar salad over 4 plates, scatter crispy bacon and capers over each salad (optional) and sprinkle with fresh grated Parmesan.
Step 6
When the chicken is done cut the breasts into slices and serve the slices along-side the Caesar salads. Drizzle a couple of tablespoons of Mango Chili Coulis over the chicken (a wee bit on the salad is delish also, but you decide!). Serve and enjoy!
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