Chicken Caesar Salad

Ingredients

Dressing

8 anchovy fillets

3/4 cup mayonnaise

Juice of a small lemon

salt to taste

pepper to taste

2 tbsp spicy brown mustard

3 cloves minced garlic

Chicken marinade

2 chicken breasts

2 tbsp olive oil

1 tbsp salt

2 tsp pepper

1 garlic clove minced

Salad

1 head romaine lettuce washed and chopped

Grated Parmesan (optional)

Bacon (optional)

Croutons or gluten free croutons (optional)

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First you will want to make the ceaser dressing, you will want to place the anchovies, mayonnaise, lemon juice, mustard, and garlic in a blender. Blend until smooth. Add salt and pepper to taste blend again. Set aside. (There will be more dressing then you will need save the rest in an airtight container in the refrigerator to use on salads later.)

Next you’ll make the marinade for the chicken. In a bowl whisk together the oil, salt, pepper, and garlic. Brush the chicken with the marinade so that there is a nice coating on the chicken set aside. Heat grill, once heated grill chicken until it’s 165* on the inside when you test it with a meat thermometer. Cook evenly on each side. Or you can cook the chicken on the stove. To cook on the stove heat a frying pan on medium heat once hot spray with cooking oil. Cook chicken on both sides cooking it through until the internal temperature is 165*. Remove from heat and allow to rest a few minutes while you assemble the salad.

place the romaine lettuce in a large bowl, add about 2 tbsp of dressing to the salad mix together to coat evenly. You can add more dressing if you feel the salad is to dry. Once coated add in your toppings, bacon, parmesan, and croutons (this is optional). Now slice your chicken add to salad, serve and enjoy.

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A little about this recipe. This is one of my all time favorite salads, and its one of those you can easily bring to a potluck or serve when you have friends over, yes even those friends who can't have dairy or gluten. just make sure to serve toppings in separate containers with there own serving utensil.