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INGREDIENTS 4-6 Servings
4 each Chicken breasts, boneless, skinless, 5 - 6 oz. each
as needed Chef Larry's Seasoned Salt
2 heads Romaine lettuce, washed,
drained, torn
1 cup Toasted croutons
1/3 cup Parmesan cheese, shredded

For the Caesar dressing:
3 each Anchovy fillets, minced (optional)
½ tsp. Garlic, finely minced
2 tsp. Dijon mustard
3 - 4 dashes Worcestershire Sauce
squeeze Fresh lemon juice
1 tsp. Red wine vinegar
½ cup Olive oil
2 tsp. Parmesan cheese, grated
to taste Salt
to taste Fresh ground black pepper


METHOD
1. Preheat grill. Season chicken breasts with Chef Larry's Seasoned Salt. Place on grill and cook until done. Remove cooked chicken breasts, reserve keeping warm. To prepare dressing, mash anchovies with a fork in mixing bowl until smooth - optional. Add garlic, mustard, Worcestershire Sauce, lemon juice and red wine vinegar. Mix thoroughly. Whisk in olive oil until well incorporated. Add Parmesan cheese, season with salt and fresh ground black pepper. For service, place Romaine leaves, croutons and Parmesan cheese in a large mixing bowl. Add dressing and toss, adding more dressing if necessary. Portion salad onto chilled salad plates. Slice cooked chicken breasts and place over dressed Romaine leaves. Serve immediately.

 


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