Grilled Chicken Cesar Salad

For the Dressing
1 tsp Dijon Mustard
2 Cloves of Garlic, minced
1 tsp of Anchovy Paste
1 Tbsp of Lemon Juice
1 Tsp of Worcestershire Sauce
½ cup of Freshly Grated Parmiggiano Reggiano
1/3 to ½ cup of Extra Virgin Olive Oil
Salt and Pepper, to taste

For the Chicken:
4 6oz Pieces of Boneless Skinless Chicken Breast, pounded thinly
2 Tbsp of Olive Oil
2 Tbsp of Balsamic Vinegar
1 Tbsp of Salt Free Steak Seasoning
1 Clove of Garlic, finely minced
1 tsp of Dried Rosemary, crushed between your fingers
Salt and Pepper, to taste

For the Rest of the Salad:
6 or 7 cups of Mixed Baby Greens, washed and dried
4 Hard Boiled Eggs, peeled and sliced
8 Thick Slices of Baguette


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