HOT chicken caesar salad

If you live in BC you know it is really HOT.
So in my attempt to stay cool I decided it was the day to make a hot chicken caesar salad and a scalloped zucchini side dish.

To start - I walked out to the garden and picked my first zucchini of the season. I washed and then sliced the zucchini into coins. Put the slices on a sheet of tin foil. Drizzle with olive oil and then season with salt and pepper. I also used about 1 teaspoon of fresh minced thyme. Mince one garlic clove and one eighth of an onion (finely chopped) and then sprinkle them on top of the zucchini. Spread evenly 1 Tablespoon of flour over all the ingredients so far. Lastly grate about 1/4 cup cheddar cheese over the top. Seal the tin foil up and place on a BBW grill on low heat for about 10 minutes.

To make the salad-tear into bite sized pieces about 15 washed romaine lettuce. Grate 2 Tablespoon fresh parmesan cheese over the lettuce. Add the caesar salad dressing of your choice (I use only enough to lightly coat the leaves about 2-3 Tablespoons). Toss!

Set your BBQ to high until grill is hot and then to medium to cook.

Lightly coat a chicken breast per person with olive oil. Salt and Pepper and then sprinkle paprika on top. I like that grill pattern on top of meats so again do the 10 and 2 technique. Cook on each side for about 4-5 minutes until the correct temperature is reached 165 degrees Fahrenheit (74 Celsius).

Place on a clean plate and let the juices soak back into the chicken breast for about 3 minutes.

Slice chicken breast and put on top of the salad. Toss once more and then add croutons.

I made a few extra chicken breasts, sliced them and I will use them for fahitas tomorrow. Because I have the side burner our BBQ I can cook it all outside!