I know, I know. I just did a "recipes from boxes in your pantry" book last week. And I was irritated about it.
I guess the difference between this one and that one is that this one brands itself as a cookbook that "doctors canned, frozen, boxed, bagged, and ready-made deli food" into meals. It's up-front and honest about what it is, and what it's doing, and it doesn't pretend that Velveeta is gourmet.
But I digress.
In the book, this recipe only has two ingredients. Doesn't get much easier than that. However, I decided to make this one into a chicken salad instead of just the chicken, and it was so good. So good. You don't have to have this one as a salad, but I highly recommend it.
I also didn't do all the pounding of the chicken that was called for, so I had thick chicken pieces that I honestly did not understand how they were so good.
Grilled Caesar Chicken Salad
From The Dinner Doctor
(Obviously, I took this picture before I decided to make this into a salad.)
1 lb. boneless, skinless chicken (The recipe calls for breast halves. I used breast tenders.)
1 cup Caesar salad dressing (I and the recipe both recommend Newman's Own.)
Salad fixin's (The punctuation on this made me stare at it, hard, for like 5 minutes.)
Place the chicken in a large bowl (glass or ceramic preferably) and pour the dressing on it. Make sure the chicken is well-covered.
Cover the bowl with plastic wrap or foil and place in the fridge. Let marinade for at least 4 hours, or up to 24 hours. (I did mine for roughly 24 hours. I think leaving it in there longer is better.)
The recipe recommends using a real grill. I used a George Foreman grill.
Shake excess marinade off and place chicken on grill/GFG.
If you're using a grill, flip the pieces every couple of minutes to cook evenly.
If you're using a GFG, close the lid until the chicken's internal temperature reaches at least 165°F.
Slice chicken, prepare salad if that's what you're doing, and serve.
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