Caesar Salad with Grilled Chicken

  • 2 free-range, organic chicken breasts
  • 2-3 tbsp Olive oil
  • Sea salt and black pepper
  • 1 head Romaine lettuce, cleaned and chopped into bite sized pieces.
  • Caesar Salad Dressing (see further below)

Heat a grill pan or a frying pan with olive oil.

Season chicken with sea salt and black pepper.

Place chicken into the pan and cook a full 5 minutes before flipping to the other side.

Cook an additional 5-7 minutes on opposite side (depending on the thickness of the breast).

Remove chicken from the heat and let it rest for 10 minutes.

Combine salad ingredients and coat with Caesar Salad Dressing (save a little dressing for the chicken)

Once salad is prepared, slice chicken and lay on top of salad – drizzle chicken with salad dressing.

Caesar Salad Dressing

  • 1/2 cup olive oil
  • 3-4 anchovy fillets
  • 2 garlic cloves, peeled and diced
  • 1 tbsp. Dijon mustard
  • 2 tbsp. red wine vinegar or white wine vinegar
  • 1/4 cup freshly grated imported parmesan cheese
  • Sea salt and Black pepper to taste

Combine all ingredients in a food processor or blender.