Chicken Caesar Salad
Serves 2-3 Time: 40 minutes Difficulty: Intermediate
Ingredients
For the Dressing:
- 1 ripe avocado
- ½ lemon, juiced
- 2 tablespoons olive oil
- 2 teaspoons anchovy paste
- 2 tablespoons parmesan cheese, finely grated
- ½ teaspoon Dijon mustard
- 1 clove garlic, minced
For the Salad:
- 1 large head romaine lettuce
- 1 pound boneless, skinless chicken breasts
- 4 thick-cut slices of bacon
- Salt and pepper, to taste
- Olive oil, for the griddle
- 1 cup croutons
- 1 parmesan cheese, shaved
Directions
- To make the dressing, combine all the ingredients in a food processor. Blend on high for approximately 30 seconds. Take a rubber spatula, scrape down sides and pulse until dressing is creamy. Set aside.
- Now you'll cook the meats. Preheat griddle to high heat and add a thin layer of oil.
- Coat chicken with olive oil and season with salt and pepper or your preferred choice of seasoning.
- Place chicken breast on griddle and cook until finished. Remove and let rest. Place bacon on griddle and cook until finished. Remove and set aside.
- Turn burners down to medium heat. Lightly oil the head of romaine and season with salt and pepper. Place the head of romaine on the griddle. Rotate it to get a char on each side.
- Slice or cube the chicken and chop the bacon.
- Place cooked head of romaine on a plate. Arrange chicken around the romaine. Top with avocado Caesar dressing, crumbled bacon, parmesan, and croutons
