Asian Style Grilled Chicken Caesar Salad

Printed from Jenn's Food Journey, adapted from Whole Foods
- Serves 2 -

1/2 teaspoon Chinese five spice
1/4 teaspoon sesame oil
1/2 teaspoon vegetable or olive oil
2 boneless, skinless chicken breasts
4-6 cups romaine lettuce (torn/shredded)
cucumber slices
1 cup cherry tomatoes, halved or quartered (optional)
Tortilla strips (optional)
For the dressing -
1 Tablespoons mayonnaise
1 Tablespoon olive oil
1 teaspoon rice vinegar
1 Tablespoon lemon juice
1/2 teaspoon Dijon mustard
1 teaspoon wasabi paste
salt and pepper


Mix together the five spice, sesame oil and vegetable oil until well combined. Rub over both sides of each piece of chicken. (it's going to look like you don't have enough, but trust me, a little goes a long way, both five spice and sesame are packed with a ton of flavor) Place chicken on a plate and cover with plastic wrap. Place in refrigerator and allow to marinate for at least 2-4 hours.

Meanwhile, to make the dressing, place the mayo and olive oil in a small bowl or measuring cup and stir to combine. Whisk in remaining ingredients and season with salt and pepper to taste. Cover and place in refrigerator until ready to use.

Preheat grill to 375 degrees F. Clean and oil grill grates. Place the chicken over direct heat and grill for 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Remove from grill and allow to rest before slicing into strips or bite sizes pieces.

On a plate or in a bowl, add the lettuce, cucumbers, tomatoes and chicken. Top with tortilla strips if desired and drizzle on the homemade dressing. Serve immediately and enjoy!