GRILLED CHICKEN CAESAR {ellie krieger}

By grinder

Ingredients

• 1/4 cup egg beaters
• 1 clove of garlic, minced
• 1.5 teaspoons anchovy paste
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon Worcestershire sauce
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 oz. fine grated Parmesan
• Salt and fresh ground black pepper
• 6 cups coarsely torn romaine lettuce
• 2 cups of baby spinach leaves
• 2 cups of whole-grain croutons
• 4 grilled chicken breast halves, sliced

Preparation

Step 1

In a small bowl, whisk together egg product, garlic, anchovy paste, mustard, Worcestershire sauce and lemon juice. Slowly add olive oil in a steady stream, whisking the whole time. Stir in the Parmesan and season with salt and pepper.

In a large bowl, toss the dressing with the lettuce and spinach until well coated. Add the croutons and toss to combine. Divide the salad onto 4 plates and top each plate with grilled chicken.