Dometic Twin Eagles in partnership with Heartbeet Kitchen

While Labor day is only 5 weeks away, you can still enjoy the dog days of summer with this crispy chicken caesar salad from Dometic Twin Eagles in partnership with founder of Heartbeet Kitchen, Amanda Paa. Amanda used the Twin Eagles 36 inch grill top to show just how versatile their top of the line grills can be. The Twin Eagles C Series is just one example of the line of great products in their catalog. It has 25,000 BTU burners, so it heats up incredibly fast, getting dinner to the table faster. A fresh salad like this can be ready in less than 20 minutes.

Impress your dinner party guests by plating it on Juliska’s new Melamine and Acrylic collections. Durability meets design with the Field of Flowers and Iberian melamine designs as well as the Amalia acrylic drinkware, allowing you to seamlessly entertain indoors and out. Both are shatterproof to ensure glass-free celebrations.

Homemade Chicken Caesar Salad

A fresh and delicious grilled chicken caesar salad with lots of flavor from cucumbers, avocado, tomatoes, parmesan, and grilled bread for croutons! An easy homemade caesar dressing elevates each bite. Chicken thighs rather than chicken breasts are used in this recipe for maximum juiciness and flavor.

Ingredients

• 1 pound boneless skinless chicken thighs
• 1 tsp kosher salt
• ½ tsp cracked black pepper
• 5 slices of sourdough bread
• 2 heads of romaine lettuce, cut in half vertically ten torn into bite size pieces
• 1 cup cherry tomatoes, halved
• 3 small Persian cucumbers, sliced into half moons
• 1 ripe avocado, sliced into thin strips or cubed

Homemade Caesar Salad Dressing

• ¼ cup grated parmesan cheese
• ½ cup mayonnaise
• 1½ tsp anchovy paste
• 1 tbsp fresh lemon juice
• ½ tsp freshly cracked black pepper
• 1 tsp worchester sauce
• 1 large garlic clove or 2 small cloves, minced

Instructions

• Preheat 2 burners of your grill to medium-high heat.
• Season both sides of chicken thighs with salt and pepper. Brush both sides of sourdough with olive oil.
• Place chicken and bread onto the grill directly over burners. Let chicken and bread cook for 3-4 minutes per side.
• Check the chicken at 4 minutes with a tong and if there is no resistance, flip the chicken. If there is no resistance, flip the chicken. If there is resistance, let cook for another minute (to avoid meat sticking). Flip bread as well, and when it’s golden brown on both sides, move to the side of the grill that is off.
• Let chicken thighs cook for another 3-4 minutes, until chicken reaches internal temp of 160 degrees F.
• Move chicken and bread to a platter and let rest for 10 minutes. Then slice chicken into thin strips, and tear grilled bread into small pieces.
• Assemble the salad with romaine in the bowl, tomatoes, cucumber, avocado, parmesan, grilled chicken, and grilled bread.
• For dressing: Whisk all ingredients in a bowl and store in a jar. Can be made 3 days ahead.
• Pour ½ of salad dressing over the top and toss to coat, just before serving. Add more dressing to the top of the salad if you’d like. Serve.