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Once you make homemade Caesar dressing you’ll have new meaning in life.
Combine all of the marinade ingredients in a bowl. Score the chicken with a fork, add it to the bowl, cover the bowl and stick it in the fridge for at least an hour (or toss everything in a zip-locked plastic bag.)
Grill the chicken over medium heat until cooked through and nice and grilled looking on the outside, about 10 minutes (5 minutes per side, or more depending on the size of your chicken breasts). Bring chicken inside to rest for 5 minutes. Slice thinly.
Make the dressing: In a food processor, add the egg yolk, garlic clove, mustard and anchovy paste. Pulse to combine. With the motor running, add the oil in a thin stream. Lastly, add the lemon juice, parmesan and worcestershire sauce. Give it one more blitz. Taste it.
Toss the romaine lettuce with the dressing and divide among 2 plates.
Top each salad with grilled chicken, croutons, more grated parmesan (if desired) and a good grinding of black pepper.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!