GRILLED BALSAMIC CHICKEN CAESAR SALAD WITH HOMEMADE MARINADE AND DRESSING

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is lower in calories and provides a cheesy flavor.

croutons

🥗Healthier: toasted whole grain bread

💰Cheaper: homemade croutons

Homemade croutons can be made from leftover bread, reducing waste.

In a bowl, mix balsamic vinegar, soy sauce, Worcestershire sauce, oil, and brown sugar to create the marinade.

Pour the marinade into a Ziploc bag.

Cut boneless and skinless chicken breasts lengthwise to create two pieces.

Place the chicken pieces into the bag with the marinade and chill in the fridge for 4 hours to overnight.

Rough chop fresh romaine lettuce and place it into a bowl, then chill in the fridge until ready to make the salad.

In a bowl, add coarse salt, garlic, and anchovy paste, and use a fork to press this down to form a paste.

Add Dijon mustard, a squeeze of lemon, mayonnaise, and extra virgin olive oil to the paste, then mix until creamy to create the dressing.

Add parmesan cheese to the dressing and mix well.

Combine the romaine lettuce with the dressing and toss to coat.

Grill the marinated chicken in a grill pan over medium-high heat for several minutes per side until sear marks appear and the internal temperature reaches at least 165 degrees.

Place the grilled chicken on top of the salad and sprinkle with a little parmesan cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens