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BETH’S GRILLED CHICKEN CAESAR SALAD
Serves 4 as a main course
1 head romaine lettuce
2 boneless, skinless chicken breasts
1 clove garlic
1 tbsp (15 ml) Italian Herbs
zest of 1 lemon
½ cup (120 ml) of olive oil
2 tbsp (30 ml) roasted pine nuts
3 cups (180 g) cibatta bread, cubed into ½ inch (13mm) cubes
3 tbsps (45 ml) olive oil
1 garlic clove, minced
salt and cracked pepper to taste
Bake 375 degrees F (190 C) for 20-25 mins
3 tbsp (45 ml) prepared mayonnaise
1 tsp (5 ml) lemon zest
3 tbsp (45 ml) lemon juice
1 tsp (5 ml) anchovy paste
3-5 dashes of Worcestershire sauce
2 tbsp (30 ml) olive oil
1/2 cup (45 ml) of grated Parmesan cheese
Begin by mixing the marinade. Combine the garlic, lemon, herbs, olive oil, salt and pepper in a shallow dish and whisk until combined. Coat the chicken on all sides, cover and refrigerate for at least 30 mins.
Meanwhile prepare your croutons. Combine the cubed bread, olive oil, garlic and salt and pepper in a bowl and toss until bread is well coated. Turn out onto a rimmed cookie sheet and bake at 375 for 20-25 mins, or until the croutons turn golden brown. Allow to cool and set aside.
To prepare the dressing, combine mayonnaise, lemon zest and juice, anchovy paste, Worcestershire sauce, olive oil and cheese.
Toss the lettuce leaves with the croutons and dressing until well coated. Portion out 2-3 leaves per plate. Then slice the chicken on the diagonal and top on the lettuce, garnish with the roasted pine nuts and additional Parmesan cheese and freshly cracked pepper to taste.