Grilled Chicken Caeser

Ingredients (for the salad):

• 4 cups spinach

• Roasted Chick Peas (bought or prepared ahead)

• Lemon to garnish

Ingredients (for the chicken):

• 4 boneless, skinless chicken breasts

• 6 tablespoons extra virgin olive oil

• 4 large garlic cloves, minced

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 2 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoons lemon zest, from one lemon 

Ingredients (for the dressing):

• 2-3 cloves of smashed garlic

• 1/4 cup olive oil

• 1/4 cup cold filtered water

• 2 tbsp of sunflower seeds or raw pumpkin seeds

• 3-4 leaves of dulse seaweed (the whole leaves- you can buy at any health food store)

• juice of 1 lemon

• 1 handful of fresh parsley leaves

• 1 tbsp of Tamari sauce

• 2 tbsp of Dijon mustard

• salt & pepper

• optional: 2 teaspoons of nutritional yeast

Directions (for the dressing):

1. Combine all ingredients in a food processor or high-speed blender. Include 1 teaspoon of nutritional yeast if using.

2. Blend until creamy. Season with salt and pepper to taste.

3. Pour over chopped romaine leaves. 

4. Add roasted or BBQ chicken breast  

Directions (for the chicken):

1. Butterfly each chicken to thin out the breast.

2. Mix all of the ingredients except for the chicken together in a large zip-lock bag 

3. Add the chicken breasts to the bag and massage the marinade into the meat until evenly coated. Seal the bag and place in a bowl in the refrigerator 

4. Let the chicken marinate for an hour.

5. Preheat the grill to high heat and oil the grates. Place the chicken breasts on the grill and cook, covered, for 3-5 minutes per side or until fully cooked.

Directions (for the salad):

1. Combine salad, dressing, chickpeas and top with chicken.