Grilled Chicken Caesar Salad

Prep Time: 30 mins
Grilling Time: 15 mins
Yields: 4 servings

Ingredients
Dressing

• 1 cup The Farmer’s Cow Milk
• 1/2 cup mayonnaise
• 2 tsp freshly squeezed lemon juice
• 2 cloves garlic, minced
• 2 anchovy fillets, rinsed, patted dry and minced (optional)
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/2 tsp pepper

Salad

• 2 small hearts of romaine lettuce
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp olive oil
• 1/4 tsp salt
• pinch of cayenne pepper
• 1 pound boneless chicken breast
• 1/2 cup croutons
• 1/4 cup coarsely grated Parmesan cheese

Instructions
Oil grill and preheat barbecue to medium-high.

Dressing

• In a medium bowl, whisk together The Farmer’s Cow milk, mayonnaise, lemon juice, garlic, anchovies, Worcestershire, Dijon, salt and pepper.
• Refrigerate remaining dressing for up to 2 days.

Salad

• Slice romaine in half lengthwise, leaving core intact. In a medium bowl, whisk together lemon juice, oil, salt and cayenne.
• Lightly brush over cut side of romaine. Set romaine aside on a tray.
• Pound the chicken until about 1/8 inch thick. Season with salt and pepper and toss with the remaining lemon juice mixture.
• Place romaine cut-side down on grill. Barbecue romaine, turning once.
• Grill chicken until golden and crisp.
• Set each romaine half on a plate. Scatter with chopped chicken and croutons. Drizzle with dressing and sprinkle with Parmesan.

Date Posted: June 14, 2019

• Milk
• Eggs