Chicken Caesar Salad

Chicken Caesar

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Prep Time48 hrs 5 mins

Cook Time1 hr 25 mins

Total Time1 hr 25 mins

Serves 6    

Ingredients

• 1 Whole Pastured Chicken (4-5lbs)
• 1 cup Caesar salad dressing (for dairy free option, we recommend Tessamae's)
• Sea Salt
• 1/4 cup olive oil
• 5-6 Romaine Hearts
• 12+ Parmesan Crisps

Instructions

• First spatchcock your chicken. This will make it easier to marinate and it will cook faster and more evenly. Do this by using kitchen shears and cutting alongside the vertebrae on both sides. Remove the vertebrae, flip the bird over and firmly press down on the breast to crack the bone so the bird lays flat.
• Next salt the chicken liberally with sea salt, get every nook and cranny, if you’re looking for a measurement, think in the area of 3-4 tsp.
• Place your chicken in a snug container of baking dish, now slather it with dressing. Cover, marinate up to 48 hours.  
• When ready to roast, pre-heat oven to 375F. Lay chicken breast side up on a sheet pan or baking dish.
• Drizzle with a little olive oil. Roast for 1 hour to 1 hour + 15 minutes.
• Remove from oven, let rest for a few minutes before cutting apart.
• In the meantime, chop romaine, drizzle with olive oil and crumble parmesan crisps over it. 
  To section off your chicken cut the leg quarters off, these will come apart with ease. Next firmly press down with a sharp knife between the breasts to separate. Serve!

by Cristina Curp

    

    

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 391Calories from fat
% Daily Value
Total Fat 23.3	36%
Carbohydrate 7.4	2%
Protein 35.5

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g