Grilled Chicken Caesar Chili
We're going south this winter - to San Diego, well more specifically, Tiajuana, where Caesar Cardini is
said to have invented the now infamous Caesar salad. You can't seem to find a restaurant anywhere in
the States these days that doesn't offer one, so we thought it was about time to put a Grilled Chicken
Caesar Salad (Chili) on the menu here at CFC. We brought all the great Caesar flavors into a bowl and
crowned it with romaine for that 'salady' effect. We're using a technique to thicken the chili borrowed
from the Italians and their bread soup, only we're using croutons instead of bread. So put your summer
clothes back on, fire up the grill and have a Cardini original in a chili.














Level of Difficulty: Medium.

Serves 6.

Lineup:
8 boneless, skinless chicken breasts
1 teaspoon garlic salt
1 teaspoon black pepper
2 tablespoons olive oil
1 large onion, diced
1 (28 oz.) can green enchilada sauce (mild or medium)
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon ground coriander
1 teaspoon ground cumin
2 (5 oz.) bags Caesar-flavored croutons – divided
Juice of 1 lemon
1 head romaine hearts, shredded
Parmesan cheese, shredded

Playbook:
Prepare an indoor or outdoor grill. Season chicken breast with garlic salt and pepper. Grill chicken until
done, about 5 minutes per side. Remove from grill and cover with foil to rest.

In a large stockpot, heat the olive oil. Add onion and sauté for 5 minutes. Add enchilada sauce, garlic,
Worcestershire sauce, coriander and cumin. Bring to a boil. Reduce heat to simmer, add 1 bag of
croutons and simmer for 20 minutes, stirring occasionally.

When the chicken is cool enough to handle, cut into medium chunks and add to chili pot. Stir in lemon
juice and heat through.

To serve, ladle chili into bowls, top with shredded romaine, parmesan cheese and additional croutons.

Special Teams:
Chardonnay or beer