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Grilled chicken on Caeser salad

Recipe from: 30 September 2010

Ingredients 19
Servings 4
Time 15 mins


  • 4
    large free-range chicken breasts, skin and bones removed
  • 1/2
    olive oil
  • 1/2
    lemon juice
  • 1
    garlic clove crushed
  • 1
  • Salt and pepper
  • Salad:
  • Cos lettuce
  • Croutons
  • grated Parmesan
  • Dressing:
  • 1
    free-range egg
  • 2
    Dijon mustard
  • 1/2
    red wine vinegar
  • 3
    lemon juice
  • 6
    anchovy fillets
  • 1/2
    olive oil
  • Handful of finely grated parmesan/pecorino
  • Salt and black pepper to taste


15 mins
For the chicken, combine all the ingredients and allow to marinade for 5-10 minutes before grilling.
Cook for +- 5 minutes a side or until it’s cooked all the way through.
For the dressing, whisk together the egg yolk, mustard, vinegar, lemon juice and anchovy fillets.
Slowly pour in the olive oil whilst continuously whisking. Add the Parmesan and season to taste.
Place the lettuce on a serving plate/platter, scatter over the croutons and the Parmesan and place the sliced chicken breasts on top.
Drizzle with the dressing and serve.

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Read more on: poultry  |  grill

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