Topolo Caesar Salad with Grilled Chicken

Printed from Jenn's Food Journey, adapted from Rick Bayless
- Serves 2 -

1/4 cup fruity olive oil
1/2 Tablespoon champagne vinegar
1 teaspoon Worcestershire sauce
1 1/2 Tablespoon mayonnaise (or 1 egg)
1 Serrano pepper, stemmed and seeds removed, roughly shopped
1/2 teaspoon lime zest
1/4 teaspoon salt
2 grilled chicken breasts, thinly sliced (I just sprinkled some Ms. Dash on two boneless, skinless breasts and grilled)
4-5 cups romaine lettuce, torn or chopped
1/4 cup goat cheese, crumbled
1 Roma tomato, chopped or sliced
croutons (homemade or store bought)


In a food processor, add the olive oil, vinegar, Worcestershire, mayonnaise, Serrano, lime zest and salt. Process one full minute. Season with more salt if needed and set aside.

In a large bowl, combine the lettuce, about 1 tablespoon of the dressing and half the cheese. Toss to coat and then split evenly between two plates. Top with sliced chicken, remaining cheese and tomato. Drizzle with remaining dressing and top with croutons. Enjoy!