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With lemon juice, garlic, creamy mayonnaise and lots of seasonings, the dressing infuses incredible flavor into this chicken dish. It has a stunning appearance and can be served warm over cool, crisp greens or at room temperature. I like them best served right off the grill pan. Feel free to substitute store-bought non-dairy Caesar dressing for the homemade dressing here.
1/2 cup Gefen Mayonnaise
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
1 tablespoon Dijon mustard
1 tablespoon olive oil
2 teaspoons non-fish Worcestershire sauce, such as Tonnelli, or soy sauce
1 teaspoon steak sauce, like A-1
1 tablespoon fresh lemon juice or Tuscanini Lemon Juice
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 pounds boneless chicken thighs or breasts, cut into 1-inch pieces
5 cups romaine lettuce, sliced
Soak wooden skewers in water for at least 30 minutes before assembling skewers.
In a large bowl, mix mayonnaise, garlic, Dijon mustard, olive oil, Worcestershire sauce, steak sauce, lemon juice, kosher salt and pepper. Reserve one-fourth cup of dressing in a separate container and refrigerate until ready to use (or use store-bought Caesar dressing). Add chicken and toss to coat well. Marinate for 20 minutes and up to four hours in the refrigerator.
Thread chicken on skewers. Arrange in a single layer on a baking sheet.
Heat a grill pan over medium heat. Grease grates well. Place chicken on grill pan and turn heat to medium-low. Loosely cover with foil and cook for four minutes. Uncover and turn, and cook another four minutes on second side, lightly covered with foil. Alternatively, preheat oven to broil. Broil for eight minutes.
Place romaine on a large serving platter. Top with skewered chicken. Drizzle with reserved or store-bought dressing.
Photography by Chay Berger
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i would like to see crock pot dinners
Go to the home page and enter in the search, “crock pot”, and you will get several pages of options.
You can also enter “slow cooker” in the search on the home page
easy tasty and delicious