Grilled Caesar Salad

Crisp romaine, smoky grilled chicken and a creamy homemade dressing – a fresh twist on a timeless classic

Serves 4

Ingredients:

For the grilled chicken:

2 tbsp. red wine vinegar

2 tbsp. olive oil

½ tsp. garlic powder

½ tsp. dried thyme

½ tsp. dried oregano

¼ tsp. salt

¼ tsp. black pepper

1.5 lbs. (680g) chicken breasts

For the salad:

1 head romaine lettuce, chopped

into bite-sized pieces

6 tbsp. croutons

6 tbsp. fresh parmesan, shaved

For the dressing:

2 cloves garlic

2 anchovies

2 tbsp. lemon juice

1 tbsp. olive oil

2 tsp. Worcestershire sauce

4.2 oz. (120g) Greek yogurt

1 tsp. Dijon mustard

salt & pepper to taste

2 tbsp. water

Method:

Make a marinade for the chicken by whisking together the red wine

vinegar, olive oil, garlic powder, thyme, oregano, salt and pepper in

a small bowl until well combined.

Place the chicken in a shallow dish, pour over the marinade, toss to

coat and refrigerate for at least 1 hour or up to 12 hours.

When ready to cook the chicken, make the salad dressing by

blending all the ingredients together until smooth and creamy, then

set aside.

Preheat the grill or use a grill pan on the stove top. Remove the

chicken from the marinade, shake off any excess marinade and

place the chicken on the grill. Cook the chicken for around 5

minutes on each side, or until cooked through. Then remove from

the grill and rest for 5 minutes before slicing the chicken.

Assemble the salad by dividing the romaine lettuce equally between

four bowls. Add the sliced chicken breast, croutons and shaved

parmesan.

Drizzle with caesar dressing and serve immediately.