Jerk Chicken Caesar Salad
Serves: 4
Jerk Grilled Chicken with a thick and creamy homemade Caesar dressing, over crisp greens. An easy and filling salad great for lunch or dinner.
  • ¾ cup Greek yogurt, plain
  • ½ cup freshly grated Parmesan cheese
  • 3 tbsp extra-virgin olive oil
  • 1½ tsp anchovy paste (start with 1 tsp, and add an additional ½ to taste)
  • 1½ tsp Dijon mustard
  • 1 large garlic clove, minced
  • 3 tbsp freshly squeezed lemon juice
  • 1 lb chicken breast, pounded thin
  • 1 tbsp extra-virgin olive oil
  • 2 tbsp jerk spice seasoning
  • 1 11-ounce container 50/50 blend
  • 2 tbsp freshly grated Parmesan cheese, for garnish
  1. To a bowl, whisk all ingredients except lemon juice. Whisk lemon juice, to taste.
  2. To a skillet, add olive oil, and heat on medium-high. Coat chicken breasts in jerk spice. Reduce temperature to medium-low, and grill until chicken is no longer pink (about 6 minutes each side).
  3. Remove chicken from skillet, and let sit for 5 minutes.
  4. To a bowl, mix 1 generous tablespoon of Caesar dressing with 50/50 mix. Top with sliced chicken, and extra Parmesan cheese.
Recipe by Casa de Crews at