Chicken Caesar Lettuce Wraps

Ingredients:

• 1 1/2 Breaded Chicken Cutlets per person 
• 2-3 heads of hearts of romaine
• Temi's Caesar Salada Dressing
• Parmesan Crisps - 2 per person

Method:

Dice chicken cutlets Cut off ends of hearts of romaine.  Separate outer leaves to use as wraps (use three per person).  Mince remaining lettuce and toss with dressing.  Fill wraps with minced lettuce, top with diced chicken and parmesan crisps.  Drizzle dressing on top.

Parmesan Crisps:

Place freshly grated parmesan on parchment paper in 3 inch rounds.  Bake in convection over 3-6 min until crisp - careful not to burn.  Let cool on wire rack.

North African Grilled Chicken Salad from Food 52

https://food52.com/recipes/37581-north-african-grilled-chicken-salad

North African Grilled Chicken Salad

by Natalie • August 9, 2015 • 3 Comments

♦ 13 SAVE⎙

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1 of 2Photo by Natalie

Author Notes: North African dishes often pair sweet with savory in a complex and oh-so-satisfying way. The sweetness from the apple and dried apricot pairs perfectly (…more) —Natalie

Food52 Review: This North African twist on chicken salad is simple, and full of varied textures and flavors that wow the palate. From the crispy apple and walnut cru (…more) —Annika Kay

Serves 2 to 3

For the marinade:

• 1pound boneless, skinless chicken breast
• 2teaspoons paprika
• 2tablespoons olive oil
• 2teaspoons balsamic vinegar
• 1/2teaspoon salt
• 1garlic clove, smashed

For the salad:

• 1/4cup plain, whole-milk yogurt
• 1 tablespoon olive oil
• 1/2lemon, juiced
• 1/2teaspoon ground ginger
• 1/4teaspoon ground cinnamon
• 1/2teaspoon ground turmeric
• 1teaspoon paprika
• 1/4teaspoon cayenne pepper (optional)
• 1/4teaspoon salt
• 1 garlic clove, minced
• 1/4 cup green olives, pitted and chopped
• 1/4 cup dried apricots, chopped
• 1/2Granny Smith apple, cored and diced
• 1/4cup toasted walnuts, chopped
• 2tablespoons chopped fresh mint

1. Combine the marinade ingredients in a bowl. Add the chicken and turn over to coat evenly. Let marinate for at least 3 hours. 
2. Heat up your grill or grill pan to medium and cook chicken for about 5 minutes on each side, or until fully cooked. Remove from grill and, using two forks, shred the chicken into bite-sized pieces.
3. In a medium bowl, whisk together the yogurt, olive oil, lemon juice, ginger, cinnamon, turmeric, paprika, cayenne (if using), salt, and garlic. Add in the chicken, olives, dried apricots, apple, walnuts and mint. Toss to combine. Add salt and pepper, to taste.