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Chicken Caesar Salad
Description
The best Caesar Salad ever! As soon as it starts to get warm, this is what I crave, served with gazpacho. (I never make this with anchovies or capers and it’s wonderful, just in case you’re like me and like neither of the two.)
Ingredients
- ¾ cups Olive Oil
- ¼ cups Red Wine Vinegar
- 3 Tablespoons Coarse-grained Mustard
- 4 cloves Minced Garlic
- 2-½ Tablespoons Worcestershire Sauce
- 4 pieces Boneless, Skinless Chicken Breasts
- 4 pieces Anchovy Fillets In Oil (optional)
- 2 Tablespoons Capers, Rinsed And Drained (optional)
- 1 head Romaine Lettuce, Separated And Washed
- 3 whole Roma Tomatoes, Cut Into Wedges
- 2 ounces, weight Shredded Parmesan Cheese
Preparation
In a blender, combine the oil, vinegar, mustard, garlic, and Worcestershire sauce. Remove 3/4 cup of the mixture and use to marinate the chicken. Refrigerate for at least 1/2 hour. Discard the used marinade. Grill chicken breasts on a hot grill.
Add anchovies (optional) to remaining mixture in the blender and blend well. Pour mixture into a salad bowl and stir in capers (optional). Chop lettuce into 1-inch pieces and add to the salad bowl. Add tomatoes and cheese and toss to coat all ingredients. Divide salad among 4 plates and top each with a sliced, grilled chicken breast. Serve immediately.
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