Caesar salad is a classic favourite, make a meal out of it by adding some chicken. There are variations on the dressing, we prefer a lighter one. You can play with the recipe to suit your tastebuds.
2 romaine lettuce hearts, chopped
Freshly ground pepper
1-2 tblsp grated parmesan
French stick or crusty bread
1 tsp melted butter
2 tablespoons extra-virgin olive oil
1/2 cup nonfat plain Greek yogurt
1 cup grated parmesan
1 small clove garlic
2 anchovy fillets
2 tblsp lemon juice
2 tblsp water
1 tsp dijon mustard
1 lb skinless, boneless chicken breasts
1 tsp butter
1 tsp olive oil
1. Croutons: Preheat oven to 350 degrees. Slice about 4 pieces of bread in 1/2 inch slices, depending on size. You want to end up with about 4 cups. Melt 1 tsp butter and lightly brush butter on each side. Cut into bite size pieces and spread out on a baking sheet. Toast in oven about 15 minutes, you want them toasted and golden, crunchy. Check them so they don’t burn.
2. Dressing: In a blender or processor, add the yogurt, 2 tablespoons parmesan, garlic, anchovies, lemon juice, mustard and water. Blend this until pureed.
3. Between 2 sheets of plastic wrap, pound chicken to about 1/2 in thick. On medium high, in a large pan melt butter and olive oil. Add chicken, flip in couple minutes to brown. Turn down to medium and cook for another 6-8 minutes, turning once. You don’t want to overcook them and dry them out but you don’t want to see any pink. Chicken must be fully cooked. Total cook time should be about 8-12 minutes. You can add a tablespoon of your dressing at the end before you take out of pan if you want to flavour them lightly. If your bbq is handy, grill them. Transfer to a cutting board and slice.
4. In a large bowl, toss the lettuce, croutons (keep a few to sprinkle on top), dressing and the most of your cup of parmesan in a large bowl. Plate the salad, sprinkle a bit of parmesan and add a few croutons on top. Add chicken and serve.