about 45 minutes
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
- 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
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.
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.
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.
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.
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.
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!