Chicken Caesar Salad
Print Recipe
A delicious salad. You might to make more dressing than the recipe specifies – it's so yummy!
Course
Main Course
Cuisine 
Ingredients
Caesar Dressing
- 8 anchovy fillets packed in oil drained
- 3 garlic cloves
- Salt
- 4 egg yolks
- 4 tbsp fresh lemon juice plus more if desired
- 1 tsp mustard
- 3 tbsp olive oil
- 150 ml vegetable oil
- 4 tbsp finely grated Parmesan
- Freshly ground black pepper
Salad
- 650 g boneless chicken breasts
- 4 slices whole-wheat Italian bread
- 4 romaine lettuce hearts halved lengthwise
- Olive oil for brushing
- Shaved Parmesan for garnish
Instructions
- Chop together anchovy fillets and garlic, adding a pinch of salt. Mash into a paste using the side of a knife blade, then transfer to a medium bowl.
- Whisk in egg yolks, lemon juice and mustard.
- Gradually whisk in olive oil, drop by drop at first, then more steadily. Follow with the vegetable oil until the dressing is thick and glossy.
- Whisk in Parmesan. Season with salt, pepper and more lemon juice, if desired. Set aside.
- Using a mallet, pound the chicken breasts to about 3 mm thick. Season with salt and pepper.
- Marinate the chicken in a bit of prepared Caesar dressing for at least 30 minutes.
- Grill the chicken over medium heat for 3-4 minutes on each side until golden and crisp. Set aside.
- Brush the bread with olive oil on both sides and grill for about 2 minutes on each side until crispy. Optionally, rub with the remaining garlic clove.
- Optionally, lightly brush the cut side of the romaine lettuce hearts with olive oil and grill for 1-2 minutes, until slightly charred but still crisp.
- To serve, arrange the grilled lettuce on a plate, top with sliced grilled chicken, add the grilled bread (or cut into croutons), and garnish with shaved Parmesan. Drizzle with the Caesar dressing.