Grilled Chicken Caesar Salad

Ingredients:

1 lb. boneless, skinless chicken breasts

Grill seasoning, to taste

4 cups mixed baby greens

3/4 cup grape tomatoes, halved

1 cup croutons, preferred flavor or homemade

1/2 cup parmesan cheese, shaved using a vegetable peeler

Dressing Ingredients:

1/2 a lemon, for juice

1/2 tsp Dijon mustard

1/2 tsp Worcestershire sauce

1/2 tsp anchovy paste

1 clove of garlic, minced

1/4 tsp fresh ground black pepper

1/4 cup mayonnaise

1/4 cup olive oil

1/4 cup parmesan cheese, grated

For Weight Watchers users: This recipe can be enjoyed for a mere 9 points if you simply substitute fat free mayonnaise and reduced fat parmesan cheese when mixing the salad dressing!   

Directions:

To make dressing

In a mixing bowl, juice the lemon; whisk together with Dijon mustard, Worcestershire sauce, anchovy paste, garlic, and black pepper.  Add mayonnaise and whisk until well combined; slowly whisk in olive oil until well blended.  Stir in parmesan cheese and chill until ready to serve.

To make salad

Season both sides of each chicken breast with grill seasoning (we like to use McCormick Montreal Steak or Chicken Seasoning); cook on grill for 8 – 12 minutes or until center of chicken is no longer pink.  Remove chicken from grill and let rest; slice thinly.  Meanwhile, toss baby greens with prepared dressing; place 1 cup greens per person (serves 4).  Top each with equal amounts of tomatoes, croutons, parmesan cheese, and sliced chicken.  Serve immediately and enjoy!

For homemade croutons simply take your bread of choice and season with desired spices, salt, and pepper.  Sprinkle with a small amount of olive oil and bake at 350° for 10 – 15 minutes or until bread is to desired crispness (removing from oven to turn once).  We prefer our croutons to be crunchy on the outside and slightly chewy on the inside.