Caesar Salad with Grilled Chicken
From inthekitchenwithkath.com
(Dressing adapted from a recipe in Moosewood Restaurant Cooks at Home)
Serves 2 (Makes more dressing than you'll need but it keeps well in the refrigerator)
Caesar Dressing:
¼ cup mayonnaise
3 tablespoons fresh lemon juice
½ teaspoon salt
2 teaspoons Dijon mustard
3 garlic cloves, pressed
Ground pepper, to taste
A few dashes of Tabasco sauce
1/3 cup olive oil
1. Combine the mayonnaise, lemon juice, salt, mustard, garlic, pepper, and Tabasco in a bowl. Whisk together so they are well-blended.
2. Slowly drizzle the olive oil in with the other ingredients while whisking constantly. Taste and adjust for seasoning.
Salad:
About ½ head Romaine lettuce, cleaned, dried and torn into pieces
½ cup freshly grated Parmesan cheese
About ¼ cup Caesar dressing, or to taste
½ - ¾ cup croutons
¾ pound chicken breast (1 large breast), pounded to about ½-inch thick
1. Heat a grill on high for 10 minutes.
2. Grill the chicken for 3 minutes on each side, until done. Let rest while you toss the salad; then cut into slices.
3. Toss the lettuce, cheese, and Caesar dressing together until the lettuce is well-coated.
4. Divide the salad between 2 plates and top with croutons and chicken.