Makes a large salad that serves two people for a full meal, or a smaller side salad for 4-6 people.
Dressing & Salad
- 2 garlic cloves
- 4 anchovy fillets
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 1 large egg yolk
- 1/2 cup extra-virgin olive oil
- 1 cup freshly grated Parmesan cheese or Romano cheese, or 2 1/2 ounces shaved with a vegetable peeler
- 20 ounces of your choice of lettuce. Classic Caesar calls for romaine, but I used a mix of red bibb and kale
- 1/2 cup croutons (I used EvaRuth’s gluten-free croutons)
- 2 skinless, boneless chicken breasts (I actually cooked 4 to have leftovers for the week)
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons Montreal Chicken Seasoning (I live by the entire Montreal Seasoning collection)
- 2 teaspoons garlic powder
- Non-Stick Cooking Spray
- Bring a large grill pan (or whatever pan you have) to high heat.
- Put chicken in a mixing bowl, and with a fork, poke holes in it to tenderize.
- Pour 1/4 of a tablespoon of olive oil over each side of the chicken breasts.
- Sprinkle each side with 1/2 teaspoon garlic powder and 1/2 tablespoon Montreal Chicken Seasoning.
- Spray pan with non-stick spray and place breasts on the pan. Bring pan down to medium-high heat.
- Cook the breasts about 3/4 of the way on one side before flipping. This keeps them extra juicy and crisps up nicely.
- While Chicken is cooking make the dressing:
- Place the garlic, anchovy fillets, and salt in a wooden salad bowl.
- Using two dinner forks, mash the garlic and anchovies into a paste.
- Using one fork, whisk in the pepper, lemon juice, Worcestershire sauce, mustard, and egg yolk.
- Whisk in the olive oil.
- Pull the chicken off the pan and let it rest for about 5-minutes.
- While that happens chop the lettuce and then toss in the salad dressing.
- Top with Parmesan, Croutons and Chicken. Bon Apetit!