Chicken Caesar Salad

By PATPAT

Ingredients

• THE DRESSING:
• 4 Boneless, Skinless Chicken Breasts
• 1 Head Romaine Lettuce
• 2 Hard Boiled Eggs
• 1/4 C Parmesan Cheese
• 1 C Seasoned Croutons
• 2 Cloves Garlic
• 1/4 C Parmesan Cheese, grated
• 1/4 C Olive Oil
• 2 T Fresh Lemon Juice
• 1 T Worcestershire Sauce
• 2 tsp Anchovy Paste (optional)
• 1/4 tsp Dry Mustard

Details

Servings 4

Preparation

Step 1

Preheat boiler. Wash chicken and pat dry with paper towel. Place on a broiler pan; broil 4 inches from heat until chicken is no longer pink and juices run clear when meat is pierced with a knife, about 15 minutes. Cut chicken into 1/2 inch strips; set aside. For dressing, in a blender combine garlic, cheese, oil and lemon juice, worcestershire sauce, anchovy paste and mustard; blend until smooth. Set aside. Wash lettuce and pat dry. Tear into large pieces: place in a large salad bowl. Peel and slice eggs. Add eggs and chicken strips to salad bowl. Sprinkle cheese and croutons over top. Evenly pour dressing over salad; toss lightly to coat salad with dressing.