Photo by Michael Phillips/iStock
SERVES 4
1 hard-boiled egg, peeled and finely chopped
1 tablespoon Dijon mustard
2 anchovy fillets, drained and mashed
2 cloves garlic, minced
2/3 cup olive oil
¼ cup fresh lemon juice
1 tablespoon white vinegar
4 skinless, boneless chicken breast halves
1 cup bottled Italian dressing
1 large head romaine lettuce, trimmed and chopped
½ cup freshly grated Parmigiano-Reggiano cheese
Prepare Caesar dressing in a large bowl, starting by mixing together the hard-boiled egg and mustard. While whisking, mix in the anchovy and garlic; slowly pour in the olive oil in a thin stream until blended. Whisk in the lemon juice and vinegar until the dressing is thick and well blended. Cover and refrigerate until needed.
Preheat the grill to medium hot. Grill the chicken for 13–15 minutes, until the thickest part is no longer pink, turning once. In a shallow glass or ceramic dish, marinate the cooked chicken breasts in Italian dressing for at least 1 hour or overnight. Drain Italian dressing from the chicken and discard. Whisk the chilled Caesar dressing and reserve ¼ cup. In a large bowl, toss together romaine lettuce, grated cheese and the remaining Caesar dressing. Divide salad among four large dinner plates. Thinly slice each chicken breast and arrange slices so they overlap on the top of the salad. Drizzle the reserved dressing over the chicken.
SYLVIA MORRELL, DARLINGTON