Ingredients
2 heads Tanimura & Antle Artisan Romaine
1lb skinless, boneless chicken thighs
¼ cup avocado oil
½ cup of your favorite Caesar dressing
½ cup of your favorite Tahini dressing
¼ cup shredded parmesan cheese
½ cup of crumbled croutons
Seasonings- salt, pepper, paprika, garlic powder and onion powder
Directions
- Fire up your grill, to approximately 400-450 degrees. Pat and dry your chicken thighs, drizzle with avocado oil and season to your liking. Cook each side for 6-7 minutes, until the center of the thighs reach 165 degrees F. Let them rest, cool, and slice.
- Wash and dry the Artisan Romaine leaves, keeping the leaves whole. Crumble your favorite croutons or make your own from some stale bread, your favorite oil, and some seasonings- bake in the oven at 375 degrees F for 15-20 minutes flipping halfway through until golden brown.
- Mix your favorite Caesar and Tahini dressings together in a ramekin. Assemble the salad in a large serving bowl- Artisan Romaine leaves, sliced chicken, shredded parmesan cheese, crouton crumbles, and the Tahini Caesar dressing.
- Mix and Enjoy!