CHICKEN CAESAR SALAD

 

4 (1 lb total) skinless boneless chicken breasts

1 head romaine lettuce
1 lemon, juiced
2 hard-boiled eggs, peeled and chopped
1/2 tsp freshly ground black pepper
1/4 cup shredded Parmesan cheese
1 cup whole-grain croutons

Dressing:
2 garlic cloves
1/4 cup olive oil
1/4 cup grated Parmesan cheese
1 tbsp Worcestershire sauce
1/4 tsp dry mustard
1/2 tsp salt
1 egg
2 tbsp lemon juice

Preheat broiler.

Make dressing by processing the garlic, oil, cheese, Worcestershire sauce, mustard, and salt in a blender for 15 seconds. Add the egg and lemon juice and process until smooth.

Broil the chicken around 15 minutes or until the juices run clear when meat is pierced. Remove from oven to a cutting board; cut into bite-size pieces and set aside.

Wash lettuce and pat dry. Tear into large pieces and place in a large salad bowl. Squeeze the lemon juice over the lettuce and toss lightly.

Add the eggs, chicken, pepper, and dressing to the lettuce; toss lightly. Sprinkle the shredded Parmesan cheese and the croutons over the salad before serving.

Yield: 4 servings.

file photo