3-4 Chicken Breasts (Figure One per person)
1 - Can chopped Black Olives
1 - Bottle of Lemon Pepper Marinade
1 - Can marinade Artichoke Hearts
1 - Bottle Creamy Caesar Salad Dressing
1 - Package of Garlic Herb Feta Cheese
2 - Heads of Romaine Lettuce
1 - Package of Garlic Caesar Croutons (Big ones)
1 - Large Red Onion
1 - Bunch of Fresh Parsley
1 - Package of Fresh Button Mushrooms
Fresh ground Pepper
5 - Cloves of Garlic
1/2 Cup Parmesan Cheese (I like to use fresh and powdered)
Before we start. First take the serving plates that you will be using tomorrow and set them in the fridge.
Put the whole chicken Breasts into a bowl and add about 1/2 to 3/4 of the Lemon Pepper Marinade to it. Marinade the chicken over night it possible. Poke a fork into them vigorously during the marinating time while rotation around in the bowl.
In a frying pan thatís ok for sitting on a BBQ, I use a cheap non-stick one, slice up the red onion lengthwise into circles and the button mushrooms into slices and add into the pan. Crush and mince 3 gloves of garlic into the pan. Now add 1/4 of the Lemon Pepper Marinade to the pan and set aside for grilling. Salt and Pepper to season.
In a large salad bowl, crush and mince the other 2 garlic cloves and add it to the bowl. Open the can of chopped black olives and add them to the garlic. Now take the marinated artichoke hearts and chop them finely up and add them to the bowl. Now take about 1/4 cup of the creamy Caesar dressing along with about 1/4 to 1/2 cup of the powered Parmesan cheese. I like to mix the whole mess around in the bowl. Salt and Pepper to season. Set the bowl into the fridge to chill while we prepare the lettuce.
Take the Romaine Lettuce and pull all the leaves off. Use only the lower half to chop up into the salad. So with the leaf sitting on the cutting board, start slicing from the lighter green end. The end that is basically yellow. Make slices about 2 inches apart until you start getting into the darker green part of the leaf. The darker green leaf part is usually bitter to the taste, plus it usually has some browning on it, so I donít like to use this portion of the leaf. Save them and feed them to your pet Bunny or something. Rinse the cut up lettuce thoroughly and drain VERY well. A salad spinner is very useful if you have one, if not just shake, shake and shake again until all the water is out and set it in the fridge as well.
Now the fun part. Get that grilled fired up, I like it very hot for the chicken breast to blacken slightly. Once the grill is good and hot, set the frying pan with the onions and mushrooms onto it uncovered. Start them cooking down. When they are about halfway through cooking, the mushrooms will start to breakdown slightly; add the chicken to the grill. Only turn the chicken once if possible during the cooking process. Use the remaining marinade in the bottle, not the stuff that the chicken was in to marinade the chicken while it cooks. I like to use freshly ground pepper on both side while cooking to give it that zing.
When the chicken has those black grill marks on it and it is done, remove them from the grill, your onions and mushrooms should of either already cooked or are done at this time. You basically want the mushrooms to look like the ones you get out of a can, when it reaches that state, pull them off the grill, season with freshly chopped parsley and set inside. Bring the chicken in and let them sit for about 5 minutes before slicing.
Lets get the salad together. Add the chilled lettuce to the chilled salad bowl that has our olives, garlic, Parmesan cheese and artichokes in it. Toss while adding in the creamy Caesar salad dressing to your liking, being careful not to bruise all the lettuce up. Toss lightly, please. Now add the garlic herb feta cheese to the top along with the croutons and our onion and mushroom mix, toss lightly one more time. Now top with freshly grated Parmesan cheese.
Now that the chicken has set for about 5 to 10 minutes, lets slice it up. On a cutting board you want to start at one end making about 1/2 inch slices. I like to go against the grain as it keeps your chicken really tender or you can cut with the grain to have those fancy strips of chicken.
Serving time, Take the chilled plates from the fridge and add the salad onto it enough for one person. Take your sliced chicken breast and lay the slices on top of the salad to serve. I usually garnish with fresh sprigs of parsley and Daveís awesome garlic bread set on the sides of the plate. ENJOY!