Using Mesquite wood and beer as the steam marinade gives the chicken breast a flavor that is undeniably Southwestern. The combination of smoked chicken breasts, toasted sesame seeds and Parmesan cheese make this Caesar salad a light meal with a delicious rich flavor.
3 mesquite wood chunks
4 cups beer for water pan
4 skinless boneless chicken breasts
3 heads romaine lettuce
1/4 cup lightly toasted sesame seeds
1/2 cup extra virgin olive oil
1/8 cup white wine or balsamic vinegar
2 tablespoons Dijon mustard
1 ½ cups freshly grated Parmesan cheese
Salt and freshly ground pepper to taste
Place wood chunks on charcoal or lava rocks, and pour beer into water pan. Place chicken breasts in smoker basket and set on lower level grill. Smoker cook until done, approximately 30 minutes (electric/gas smoker) or 45 minutes (charcoal smoker)
Remove chicken breasts from smoker and cut in 1/4 by 2 in. strips. Cover and set aside in refrigerator. Wash and drain lettuce, remove ends and chop into 2-inch pieces. Cover and set aside in refrigerator.
Evenly distribute sesame seeds on a baking pan or cookie sheet and toast in preheated oven at 350 deg. F. for about 5 minutes or until golden brown.
In a glass jar mix olive oil, vinegar, mustard, Parmesan cheese and sesame seeds. Stir until well blended, cover and refrigerate.
After all ingredients have been chilled for at least 30 minutes, toss smoked chicken strips, lettuce and dressing in a large serving bowl. Add salt and pepper to taste and toss again. Serve immediately while still well chilled.