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Grilled Chicken Caesar Kabobs

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Published on Oct 6, 2012

INGREDIENTS:
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, chopped
• Kosher salt and freshly ground black pepper
• 3 heads romaine lettuce hearts
• 1/2 lemon
• Shaved Parmesan
• Anchovy oil from can of anchovies packed in olive oil
• Handful fresh flat parsley leaves, chopped
• 4 pan-grilled chicken breasts

COOKING:
• Heat grill pan over high heat.
• Cut lettuce heads and chicken into bite sized pieces. 
• Grill kabobs until nicely blackened and wilted. Grill in stages if your grill pan isn't large enough to grill in one stage. Transfer kabobs to a serving platter.
• Squeeze lemon over the kabobs. Sprinkle shaved Parmesan over the top, drizzle with the anchovy oil and finish with parsley.

ABOUT FOOD DECONSTRUCTED:

Each week on Food Deconstructed, chef Adrian Bustamante deconstructs one of the world's favorite foods to its basic parts puts them back together in exciting, unexpected, and sometimes strange ways.  Tune in each week to see if your food gets deconstructed and to see what Adrian transforms it into. 

Check out more recipes on http://fooddeconstructed.squarespace.com

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