Easy Chicken Caesar Salad or Wraps

Ingrédients

• 1 1/2 - 1 3/4 pounds boneless skinless chicken breasts, butterflied if large, or thighs
• Sea salt, freshly ground black pepper, and garlic powder, to taste
• 1 1/2 cups full-fat buttermilk
• 1 1/2 teaspoons sea salt or 2 teaspoons kosher salt
• A full batch of homemade Caesar dressing (store-bought also works), plus more to taste
• 3 romaine hearts, chopped, about 6 cups (use about 4 cups for wraps or pitas)
• 1/3 cup fresh parmesan, finely grated
• 2 cups unflavored pork rinds, chopped into 1/2-inch pieces, or your favorite bread-based croutons
• 4–6 large flour tortillas, low carb tortillas, lettuce wraps, or pitas
• Fresh sprouts, lemon wedges or slices

Préparation

1. 1

   Optional Chicken Marinade: Sprinkle chicken with salt to taste and allow to sit at room temperature for 30 minutes. Whisk together buttermilk and salt in a measuring cup or bowl. Add seasoned chicken to a zip top bag or shallow dish. Pour marinade over chicken, firmly seal or cover, and refrigerate for about 24 hours. When ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for about 20 minutes. Remove the chicken from the marinade, letting the excess drip off, then pat dry with paper towel. Season with garlic powder and freshly ground black pepper.

2. 2

   Season the chicken without marinating: If you are not marinating the chicken, pat it dry with paper towel. Butterfly the chicken breasts if they are thick. Season all sides with garlic powder, sea salt, and freshly ground black pepper. Let the chicken sit at room temperature (30 minutes max) while you prepare the remaining ingredients.

3. 3

   Prepare homemade Caesar dressing (if using): Prepare a full batch of homemade Caesar dressing. Cover and refrigerate until ready to use.

4. 4

   Prepare base: Chop the romaine, grate the parmesan, and chop the pork rinds, if using, into ½-inch pieces.

5. 5

   Cook the chicken: Preheat an outdoor grill to medium-high heat, about 400°F (220°C), or heat a cast iron skillet over medium heat on the stovetop and add 1 teaspoon olive oil once heated.

6. 6

   Grill or sear the chicken for 4–7 minutes per side, depending on thickness, until the thickest piece reaches 165°F (74°C) on an instant read thermometer. Chicken breasts will usually cook faster than thighs, especially if butterflied.

7. 7

   Transfer the chicken to a plate and let it rest for 5 minutes before slicing into ½-inch strips for salad or chopping into bite-sized pieces for wraps or pitas.

8. 8

   Build the chicken Caesar salad: Divide the chopped romaine among plates or shallow bowls. Top with sliced chicken and croutons. Drizzle with Caesar dressing, then sprinkle with parmesan. Finish with freshly ground black pepper and a squeeze of lemon, if desired.

9. 9

   To build your chicken Caesar wrap or pita: Place each tortilla or pita on a plate. Spread Caesar dressing down the center of each tortilla or pita. Add the chicken, chopped romaine, and parmesan. Finish with freshly ground black pepper and a squeeze of lemon, if desired. For wraps, fold in the bottom, then roll tightly from the sides (see step-by-step photos in post above). For pitas, simply fill and serve.