• 1 tbsp vegetable oil
• 4 chicken cutlets or 20 oz Atlantic salmon fillet or 1 lb raw peeled & deveined shrimp
• Kosher salt and freshly ground black pepper or your favorite grill seasoning
• 1 pkg romaine hearts
• ¼ c Briannas Asiago Caesar Salad Dressing or 4 oz The Fresh Market Shaved Parmesan
• Demi Baguette

Recipe 1: Chicken, Salmon or Shrimp Caesar Salad

GRILL: Preheat grill to medium-high heat (400°F). Lightly oil the grates with vegetable oil.*

Season chicken, salmon or shrimp with salt and pepper or grill seasoning of choice. If grilling shrimp, place shrimp in a double-lined foil packet before grilling. Place the protein on the grill grates and grill, turning once during cooking (8-10 minutes for chicken, 10-12 minutes for salmon, 2-3 minutes for shrimp).

While the protein is grilling, chop the romaine into bite-sized pieces and place in a large bowl. Add shaved parmesan, if using. If desired, baguette can be cut into cubes or torn into small pieces and toasted in olive oil to make croutons.

To Serve: Slice the chicken or portion the salmon into bite-sized pieces. Add the dressing to the salad bowl and stir well to coat evenly. Portion salad onto 4 plates, top salad with chicken, salmon or shrimp and serve immediately alongside baguette.

STOVETOP: Heat a cast-iron skillet, heavy-bottomed saute pan or grill pan over medium-high. Season chicken, salmon or shrimp with salt and pepper or grill seasoning of choice. Add the vegetable oil, then add the protein and cook, turning to cook on all sides, 7-9 minutes for chicken or salmon and 1-2 minutes for shrimp.

Chop the romaine into bite-sized pieces and place in a large bowl. Add the shaved parmesan, if using. If desired, baguette can be cut into cubes or torn into small pieces and toasted in olive oil to make croutons.

Once protein is grilled, remove to a cutting board and slice the chicken or portion the salmon into bite-sized pieces. Add the dressing to the salad bowl and stir well to coat evenly. Portion salad onto 4 plates, top salad with chicken, salmon or shrimp and serve immediately alongside baguette.

Recipe 2: Grilled Summer Salad

Preheat grill to medium-high heat (400°F).

Season chicken, salmon or shrimp with salt and pepper or grill seasoning of choice. If grilling shrimp, place shrimp in a double-lined foil packet before grilling. Place the protein on the grill grates and grill, turning once during cooking (8-10 minutes for chicken, 10-12 minutes for salmon, 2-3 minutes for shrimp).

While the protein is grilling, chop the romaine into bite-sized pieces and add to a large bowl. Add cheese, if using. If desired, baguette can be cut into cubes or torn into small pieces and toasted in olive oil to make croutons.

To Serve: Slice the chicken or portion the salmon into bite-sized pieces. Add the dressing to the salad bowl and stir well to coat evenly. Portion salad onto 4 plates, top salad with chicken, salmon or shrimp and serve immediately alongside baguette.

Chef’s Suggestions:

• To enjoy a grilled romaine salad, cut romaine hearts longways in half, brush with olive oil and grill until lightly charred, 30 seconds to 1 minute on each cut side. Serve whole pieces topped with protein, cheese and dressing or chop grilled romaine into pieces before tossing.
• Add sliced cucumber, chopped tomatoes, sliced red onion or shredded carrots
• Add chopped fresh herbs
• Add fresh sliced or segmented fruit
• Top with toasted slivered almonds or other nuts