Grilled chicken and romaine blend with creamy Caesar dressing, Parmesan, and croutons for a classic taste.
# What You Need:
→ Salad
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper
05 - 2 large heads romaine lettuce, chopped
06 - 1 cup croutons
07 - 1/3 cup freshly grated Parmesan cheese
→ Homemade Caesar Dressing
08 - 2 anchovy fillets, minced (optional but traditional)
09 - 1 garlic clove, minced
10 - 1 large egg yolk or 1 tablespoon mayonnaise for a no-raw-egg option
11 - 1 teaspoon Dijon mustard
12 - 2 teaspoons Worcestershire sauce
13 - 2 tablespoons freshly squeezed lemon juice
14 - 1/3 cup extra virgin olive oil
15 - 1/4 cup finely grated Parmesan cheese
16 - Salt and freshly ground black pepper, to taste
# Steps:
01 - Preheat grill or grill pan to medium-high heat.
02 - Brush chicken breasts with olive oil and season with salt and black pepper. Grill for 6 to 7 minutes per side until cooked through and juices run clear. Let rest for 5 minutes, then slice thinly.
03 - In a medium bowl, whisk together anchovies, garlic, egg yolk or mayonnaise, Dijon mustard, Worcestershire sauce, and lemon juice until smooth.
04 - Slowly drizzle in extra virgin olive oil while whisking constantly until dressing thickens. Whisk in Parmesan cheese and season with salt and pepper to taste.
05 - In a large bowl, toss chopped romaine with enough dressing to coat lightly. Add croutons and Parmesan cheese, tossing again to combine.
06 - Divide salad evenly among four plates. Top with sliced grilled chicken, drizzle with additional dressing, and sprinkle extra Parmesan if desired. Serve immediately.
