Chicken Caesar Salad — The Grill Was Already Hot, and Helen Would Have Wanted Me to Feed Someone

Helen's Wheat is ready. Final tasting on Tuesday. Carbonated, cold, poured into a proper pint glass. It was everything I hoped and a few things I didn't expect. The color is deep gold — not pale, not amber, but that warm in-between that makes you think of September even though it's May. The head is white and creamy, two fingers thick. The aroma hits you first — honey, bread, a whisper of spice from the rye. Then you drink it and it's smooth and full and there's this moment in the middle of each sip where the honey blooms, just opens up, and then the rye kicks in at the finish with a dry, grainy close that makes you want another sip immediately. Marcus tasted it. Paused. Tasted it again. "It's going on the board," he said. Not "it might go on the board" or "let me think about it." It's going on the board. Next week. Helen's Wheat, by Jake Kowalski, at Lakefront Brewery. I called Mom first. She sobbed. "She would be so proud, Jake," she said, and she said it about four more times. I called Dad next. He was quieter — of course — and said, "That's good, kid. Real good." Then: "Can I have a case?" That's Dad. I went to the taproom after close, when it was empty, and sat at the bar with a pint of Helen's Wheat and looked at the wall where the beer board is and imagined her name up there. Helen's Wheat. Babcia Helen Kowalski, 1929-2018, who came from a family that came from Poland, who made pierogi with arthritic hands, who hummed hymns in a language I never learned, who fed everyone until they begged for mercy and then brought out dessert. Her name, on a chalkboard, in a brewery, in the city she loved. I sat there for a long time. At home, I've been on a grilling kick because it's finally warm enough to use the balcony without a coat. Made beer-can chicken this weekend — I know, it's a dad move, but hear me out. I used a can of Helen's Wheat (a sample can Marcus let me take) and rubbed the chicken with paprika, garlic powder, onion powder, salt, and a little brown sugar. Propped it up on the can, put it on the grill, closed the lid, and let it go for ninety minutes. The skin came out crispy and golden-brown, the meat was juicy and faintly sweet from the beer steam, and the whole balcony smelled incredible. My neighbor from downstairs — the one who complained about the kielbasa smell — knocked on my door and asked if I had any extra. I gave him a drumstick. We might be friends now. This week I also went to the Polish Center for Mrs. Wojcik's Thursday class and told her about the beer. She patted my cheek and said, "Jakub, you are a good boy." Mrs. Wojcik is the only person who calls me Jakub. I hope she never stops.

The beer-can chicken was the main event that weekend, but it left me with a grill that was already hot, a neighbor who was suddenly a lot friendlier, and this feeling that I wanted to keep feeding people — which, honestly, is the most Babcia Helen thing I’ve ever felt in my adult life. A Chicken Caesar Salad came together the next evening with some of that leftover grilled chicken, and it hit exactly the right note: something honest and satisfying, the kind of food that doesn’t ask anything of you except that you sit down and eat it. If her name is going on a chalkboard, the least I can do is keep the table full.

Chicken Caesar Salad

Prep Time: 15 min | Cook Time: 15 min | Total Time: 30 min | Servings: 4

Ingredients

• 2 large boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• 2 large heads romaine lettuce, chopped
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 1 cup croutons
• For the dressing:
• 3 tablespoons mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 small garlic clove, finely minced
• 2 tablespoons olive oil
• 2 tablespoons grated Parmesan cheese
• Salt and black pepper, to taste

Instructions

1. Season the chicken. Pat chicken breasts dry. Rub with olive oil, garlic powder, smoked paprika, salt, and pepper on both sides.
2. Grill the chicken. Heat a grill or grill pan over medium-high heat. Cook chicken 6—7 minutes per side, until internal temperature reaches 165°F. Remove and let rest 5 minutes, then slice thinly against the grain.
3. Make the dressing. In a small bowl or jar, whisk together mayonnaise, lemon juice, Dijon, Worcestershire, minced garlic, olive oil, and Parmesan until smooth and creamy. Season with salt and pepper. Taste and adjust — add more lemon for brightness, more Parmesan for depth.
4. Assemble the salad. Add chopped romaine to a large serving bowl. Drizzle with dressing and toss well to coat every leaf. Add the sliced chicken on top.
5. Finish and serve. Scatter croutons and extra Parmesan over the top. Serve immediately, with extra dressing on the side if you’re feeding people who like things their own way.

Nutrition (per serving)

Calories: 380 | Protein: 34g | Fat: 21g | Carbs: 12g | Fiber: 3g | Sodium: 620mg