Chicken Caesar Salad
A classic salad for lunch or dinner.
First, make the dressing. Mince 2 garlic cloves and mix with 1/2 cup olive oil, anchovies (optional) and lemon juice in a blender until smooth; season with salt and pepper.
Wash your Romain leaves and shake off excess water. Tear leaves into bite-sized pieces and place in a bowl.
Next, cut the chicken into thin slices or pound with a mallet or heavy skillet until about 1/8 inch thick. Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing. Grill the chicken for 3 to 4 minutes on each side until cooked through. Remove from grill and let rest. Slice into pieces and add to lettuce. Toss with remaining dressing and garnish with parmesan and sliced egg.
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3 cloves garlic
1/2 cup EVOO
2 to 4 chopped anchovy fillets (optional)
Kosher salt and freshly ground pepper
1 lb. The Natural boneless chicken breasts
4 romaine lettuce hearts
3/4 cup freshly grated parmesan cheese
- Sliced hard-boiled egg