#SundaySupper Grilled Chicken Caesar Salad

Greetings from cow country, ya’ll (sorry, but we’re in cow country, and in cow country we say ya’ll)! I’m in Pennsylvania for the weekend visiting my family for Memorial day. The drive up here was beautiful and smelly all at the same time- Pennsylvania air is tinged with cow manure, skunk, and road kill. Pleasant, right? It may be smelly, but it’s the smell of my childhood. We’ve been traveling up here since I was born, and the  smell reminds me of long hours in the car, I spy games with my brother, “are we there yet” whines, and my grandparents. The smell meant that we were getting closer to seeing two of the very most special people I know, my mom-mom and pop-pop. Today, I get to spend my first #SundaySupper with them.

I decided to make grilled chicken caesar salad for supper since my grandmother is diabetic. It’s low carb and delicious. I marinated the chicken in a lemon, olive oil, and dill mixture. It imparts mucho flavor into the chicken and helps the chicken stay super moist and juicy.   It gets grilled to perfection, topped on fresh salad greens, and drizzled with homemade caesar dressing. I promise, this salad does not disappoint.

I let my mom choose the cocktail for #SundaySupper, and when I asked her what she wanted me to make, she got all giddy and excited and breathlessly replied “cocojitos.” Here’s a look at what my day was like:

I juiced over a dozen limes for a measly cup of lime juice. The limes weren’t giving up their juice as easily as I would have liked, and I ended up with a gimp hand. It’s okay, though. God gave us two hands, so I held my cocojito with my other, non-gimpy hand.

I know what you’re thinking, “Jennie, why are you showing us a picture of raw chicken?” Well, because this is my favorite part of the chicken making process. It’s the part where you get to beat the chicken into submission. I like my chicken to be consistent in size, so I beat it.

Place the chicken in-between two pieces of plastic wrap and beat it with a meat tenderizer or improvise, like I did, and use a sauté pan. It’s a great method if you need to take out some unruly anger. Bad day at work? Beat the chicken. Troublesome mother-in-law? Beat the chicken. Kiddies plucking your nerves? Beat the chicken. You get it. Plus, it’s just plain old fun.

Add the chicken to a bowl and pour in the marinade. Chill for at least 2 hours before cooking, longer if you have the time.

Have a wonderful #SundaySupper gathered with family and friends around the table.

Happy eating,


Make sure you stop by the other sites and check out what everyone is cookin’ up for Memorial day:

Perfect Cocktails:


From the Grill:



Our recipes will be perfectly paired by Wine Everyday


4 chicken breasts

2 lemons, juiced

1/3 cup olive oil

3 tsp. lemon and pepper seasoning

1 tsp. dried dill (3 tbs. fresh dill, chopped)

3 cloves garlic, minced

1 tsp. worcestershire sauce

salt and pepper

In a medium-sized bowl, add the lemon juice, olive oil, lemon and pepper seasoning, dill, garlic, worcestershire sauce, salt and pepper. Mix to combine. Pound out the chicken to 1/2-inch thick. Place the chicken in a bowl and pour in the marinade. Chill for at least 2 hours (I chilled my chicken for 5 hours before cooking and the flavor was amazing).

Heat the grill or a grill pan. Add the chicken to the hot grill and cook for 3-4 minutes on each side until the chicken is fully cooked. When the chicken is finished cooking, let set for 5 minutes before slicing.

Caesar dressing:

2 cloves garlic, roughly chopped

4 anchovy filets

3 tbs. mayonnaise

1 tbs. dijon mustard

1 tsp. worcestershire sauce

4 tbs. fresh lemon juice

salt and pepper

1/2 cup parmesan cheese

1/2 cup extra virgin olive oil

In a bowl of a food processor, add the garlic and anchovy filets, pulse to combine. Add the mayo, dijon, worcestershire sauce, lemon juice, salt, and pepper, pulse to combine. Through the small hole at the top of the food processor, add the olive oil in a steady stream while pulsing. Add the parmesan cheese, and pulse to combine. Add more salt and pepper to taste.


3 romaine hearts, chopped

Grated parmesan cheese


Add the sliced lettuce to a bowl and top with croutons, grilled chicken, and parmesan cheese. Drizzle with homemade caesar dressing.


Quick Pickled Salad

My girlfriend and I went to P.F. Chang’s for lunch today. It was tasty. I haven’t been there in so long that I forgot how much I enjoy their food. I ordered the pepper steak, and it was delicious. The part I liked most about the dish was the small salad that accompanied it. It was what I call a quick pickled salad. It didn’t actually have a name, but that’s what it tasted like to me. It was so good that I came home and recreated it. I was able to match up the flavors perfectly. I love it when that happens.

The salad was made up of cucumbers, red bell peppers, red onions, and grape tomatoes. Simple, yet delicious. The only down side was the small portion they gave me. I scarfed it down in no time and was craving more. Luckily, I was able to recreate it, and now I can have all the salad I want.

This salad is zesty, sour, sweet, and salty all at the same time. It’s going to make a perfect summer side dish at barbecues. Enjoy!

Happy scarfing,



1 seedless cucumber, sliced

1 red bell pepper, chopped

1/2 red onion, thinly sliced

1 cup grape tomatoes halved

1/2 cup white distilled vinegar

4 tsp. sugar

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

Add all the veggies to a medium bowl and toss to combine. In a medium-sized bowl, combine vinegar, sugar, salt, and pepper. Whisk until salt and sugar dissolve. Pour over veggies and toss. Let the salad set in the refrigerator and pickle for 1 hour. Enjoy!