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Menu Spotlight: Pepperoni Grill's Lemon Pepper Chicken Salad
By Dave Cathey
| Published: June 26, 2012
Lemon Pepper Chicken Salad
Pepperoni Grill, just inside the west entrance of Penn Square Mall, 1901 Northwest Expressway.
Locally owned Eateries Inc. is third owner for this concept with more than two decades under its belt. It began under Val-Gene vet Peter Holloway, who was stepping out on his own for the first time with wood-fired pizzas, house-made focaccia bread and olive oil and balsamic vinegar on every table. Eateries retook the company for Oklahoma about six years ago, and it's still going strong with a menu that's evolved in all the right places. Breads and desserts are made in-house.
The Food Dude says:
I don't eat entree salads too often, but when I do, I head for Pepperoni Grill. The spicy, pink Caesar-style dressing is legendary, and I daresay would do well any place we Okies like to drop Ranch dressing. But written over fresh greens and grilled chicken, it's a masterpiece. A sprinkling of pine nuts rings the crunch bell. Chopped tomato, Kalamata olives plus shaved red onion make it grounds for a coronation to summertime lunch royalty.
I talked to chef/kitchen manager Chan Thay, and here's what she had to say.
It started out as a special about 17 years ago. It proved so popular it earned a place on the menu. Years later and under new ownership, the salad was removed from the menu, but demand for it didn't wane. It was requested so often, it returned to the menu full-time.
What distinguishes it from other salads:
It's all about the dressing. It's a Caesar base with egg yolk and lemon juice but includes enough chili to awake the smoke alarm on your sleeping palate. Also, the vegetables are all cut in the kitchen. Chef Thay says she doesn't source produce that's precut.
One thing folks would never guess about this salad is:
The dressing can be purchased by the pint. Just ask your server.