Why not shake up your Caesar salad routine by using baby bok choy? And grilling it too! A delicious low carb summer salad recipe.

Portland seems to be a little confused about the seasons at the moment. Whereas in April and May we had multiple 90+ degree days, June was cool and a bit rainy and now July seems to be following suit. We can’t seem to break out of the 70s and the sunshine is rather on the scarce side. Every morning is overcast and quite cool with a chance of showers, and we don’t even see a peak of sun until late afternoon. Much more like a Portland spring than a summer. Not that I am really complaining, since last year’s insanely hot summer made me rather miserable. But I would’t mind a tiny bit more summerish weather. I have some cute skirts and sundresses that have yet to see the light of day. This is really jeans and t-shirts weather.

But I don’t care what the weather is, as long as it’s not pouring out there, I am grilling. I am like a grilling maniac, in part because grilling makes everything taste so good, and in part because it’s such an easy form of cooking. Fewer dishes to clean and you get that delicious lightly charred taste that makes it feel like summer, even when the weather is not cooperating.

Baby bok choy is a perfect thing to throw on the grill, along with some chicken thighs. You do have to watch it a bit because those tender young leaves like to burn pretty quickly. But then you have the makings for a fun twist on Caesar salad. Who says Caesars have to be made with romaine?

Please see my Grilled Chicken Bok Choy Caesars on Jade Asian Greens!

Nutrition Information: Serves 4.

Food energy: 529kcal
Total fat: 38.84g
Calories from fat: 349
Cholesterol: 134mg
Carbohydrate: 6.98g
Total dietary fiber: 1.97g
Protein: 33.81g