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Chicken Caesar Salad




Source of Recipe


Marla


List of Ingredients




Chicken Caesar Salad

For the chicken

2 teaspoons olive oil
12 ounces boneless, skinless chicken breast halves
Dash of freshly ground black pepper

For the Lemon Caesar Dressing

1/3 cup fresh lemon juice
1/3 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon anchovy paste
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon freshly grated Parmesan cheese
1 clove garlic, minced, or to taste
1/8 teaspoon freshly ground pepper, or to taste
Few drops hot pepper sauce, or to taste

To complete the recipe

8 cups romaine lettuce torn into 2-inch pieces (1 medium-size head)
Freshly ground pepper, freshly grated Parmesan cheese, and croutons for garnish



Recipe



Heat a stovetop grill over high heat. Brush one side of each chicken breast with the olive oil. Reduce the heat to medium-high and arrange the chicken on the grill, oiled sides down; cook for about 5 minutes. Brush the top surfaces with oil; turn and cook for 5 more minutes, or until the chicken is lightly browned and cooked through at the thickest points.

Transfer the chicken to a plate and sprinkle with pepper. Cut it into 2-inch by ½-inch strips and let cool.
Meanwhile, prepare the dressing. In a small bowl, whisk together the lemon juice, mayonnaise, mustard, and anchovy paste. Stir in the remaining ingredients. Taste and adjust the seasoning.
Toss the lettuce with the chicken in a large salad bowl. Add the dressing and toss again.

Serve in large shallow salad bowls with the garnishes of your choice.