Grilled Romaine and Chicken Caesar Salad

Make the homemade Caesar salad dressing by blending 1 garlic clove, 4 to 6 anchovies, 1 tablespoon red wine vinegar, 2 tablespoons fresh lemon juice, Dijon mustard, a little mayonnaise, Worcestershire sauce, hot pepper sauce, freshly grated Parmesan cheese, salt, and pepper.

Turn the blender on low and slowly stream in olive oil to emulsify the dressing.

Refrigerate the salad dressing until ready to use.

Brush pita bread with olive oil and grill for 1 to 2 minutes on each side to get grill marks.

Cut the grilled pita into strips or triangles and let them cool.

Prepare the romaine lettuce by cutting off the end, slicing it in half, and washing it to remove dirt. Dry the lettuce thoroughly.

Drizzle olive oil and sprinkle salt on the romaine before transferring it to the grill pan.

Grill the romaine for about 1 to 1.5 minutes until grill marks appear, drizzling more olive oil and adding more salt while cooking.

Season chicken tenders with salt, pepper, and garlic granules before grilling them in the same pan.

Ensure the grill pan is not too hot before adding the chicken tenders, which cook evenly and quickly due to their thickness.

While the chicken is resting, cut up cherry tomatoes.

Assemble the salad by combining grilled chicken, grilled romaine, Caesar dressing, and cherry tomatoes in a bowl or serve in a pita.

Equipment Needed

Dietary

Allergens