Grilled Baby Bok Choy Caesar Salad

Ingredients

Grilled Chicken:

• 4 chicken thighs, boneless and skinless
• 2 Tbsp olive oil
• ¼ cup freshly squeezed lemon juice
• 2 cloves garlic, minced
• Salt and pepper to taste

Salad:

• 2 (5ct ) bags Jade Baby Bok Choy
• 2 Tbsp olive oil
• 3 oz baked Parmesan crisps
• ½ cup Caesar salad dressing
• Garnish: grated Parmesan cheese

Directions

Pat chicken thighs dry with a paper towel. In a large zipper-top bag, combine oil , lemon juice, garlic and a pinch of salt and pepper. Add chicken and toss to combine. Refrigerate for 1 hour.

Heat grill to medium. Remove chicken from bag and shake off excess marinade. Grill thighs until cooked through, about 4-5 minutes per side. Remove and let cool, then slice thinly.

Cut each Bok Choy  in half lengthwise. Brush the cut face of each with olive oil and sprinkle with salt and pepper.

Place Bok Choy cut side down on grill, leaving lid of grill open. Cook until Bok Choy is tender and grill marks appear, about 3-5 minutes. Watch carefully as you do not want leaves to burn or char too much.

Divide Bok Choy halves among four plates. Top each with sliced chicken. Sprinkle with Parmesan crisps, Caesar dressing and grated Parmesan. Alternatively, you can pile everything but the dressing on a platter and allow guests to serve themselves and offer the dressing a the table. Serve immediately.