When it comes to salads, almost nothing matches the simplicity and class of the Chicken Ceasar Salad. Renowned for its great taste, health quotient and high protein, our Master Chefs at 3 And A Half have crafted the perfect and easy to make for you to enjoy at home!
– 3 Cloves Garlic
– 1/2 Cup Extra Virgin Olive Oil, more for brushing
– 2/4 Anchovy Fillets, chopped
– Juice of 1 Lemon
– Salt and Freshly Ground Pepper
– 700 grams, Boneless Chicken Breasts
– 4 Slices Foccacia or Whole Wheat Italian Bread
– 4 Lettuce hearts, halved lengthwise
– 3/4 cups freshly grated low fat Parmesan
Preheat a grill or grill pan to medium-high. Make the dressing: Chop 2 garlic cloves and puree with 1/2 cup olive oil, the anchovies and lemon juice in a blender until smooth; season with salt and pepper. Pound the chicken with a mallet or heavy skillet until about 1/8 inch thick. Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing. Grill the chicken until golden and crisp, 3 to 4 minutes per side. Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes. Rub with the remaining garlic clove. Brush the romaine with 1 to 2 tablespoons of the dressing and grill until marked, 1 to 2 minutes per side. Chop the lettuce and transfer to a bowl. Cut the bread and chicken into bite-size pieces and add to the bowl. Toss with the remaining dressing, the parmesan, and pepper to taste. Garnish with more parmesan.