Ingredients
- 1 lb Boneless, skinless chicken breasts Salt and pepper
- 2 Tbsp. Extra virgin olive oil
- 1 c. Bread cubes,, approximately 3/4-inch square
- 1/4 c. Extra virgin olive oil
- 1 tsp Dry thyme
- 1 tsp Paprika
- 2 Tbsp. Grated Parmesan
- 6 x Cloves garlic,, mashed and chopped
- 1 Tbsp. Dijon mustard
- 1 Tbsp. White vinegar Lemon juice
- 2 Tbsp. Mayonnaise
- 1/2 c. Extra virgin olive oil Salt and pepper Chopped anchovy fillets
- 1 lrg Head of romaine lettuce,, washed and dry
- 1/2 c. Freshly grated Parmesan Finely minced parsley Whole anchovies
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Grilled Chicken Caesar Salad
Servings: 1
Directions
- Season chicken breasts with salt and pepper. Heat cast iron grill pan over medium high heat. Add in chicken and grill for 3-4 min per side or possibly till meat is no longer pink in the middle.
- Preheat oven to 400 degrees. In a bowl whisk together extra virgin olive oil, thyme, paprika and grated Parmesan. Add in bread cubes and toss to coat. On a baking sheet spread out bread cubes in a single layer and bake till golden brown about 8-10 min.
- For the dressing, combine garlic, mustard, vinegar and two pinches of salt in a bowl and process using a hand blender or possibly whisk. Add in mayonnaise and blend together to create a thick base. In a slow stream add in extra virgin olive oil. Season to taste with salt, pepper and lemon juice. If you like, add in anchovy to dressing to create a deeper, saltier flavor.
- Place ripped up romaine lettuce leaves in a large bowl and toss with several Tbsp. of the dressing. Add in grated Parmesan and toss to combine. Slice grilled chicken into thin strips. Arrange lettuce on a plate and top with chicken strips. Garnish with minced parsley and anchovies, if you like.
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