This salad is a favourite family pleaser. Classic and Tasty.
Prep Time: 1 Hour to Marinade, 30 Minutes to Prepare / Serves: 4
4 pieces of marinated & cooked boneless, skinless Chicken Breasts
2 heads of Romaine Lettuce, washed, trimmed and sliced into quarters or thirds (depending on size) from top to bottom, leaving core on
4 slices of Pre-cooked Bacon, chopped
1 cup Croutons
½ cup Parmesan Cheese, shredded
For the Marinade
¼ cup Olive Oil
1/8 cup Lemon Juice
1 clove of Garlic, minced
½ tsp Salt
1 tsp Dried Oregano
¼ tsp Pepper
For the Dressing
2-3 cloves of Garlic, peeled
1 tsp Dijon Mustard
1 tsp Anchovy Paste
½ tsp Worcestershire Sauce
2 drops Tabasco Sauce
½ Lemon Juice
1 Egg Yolk
½ cup Olive Oil
¼ cup Parmesan Cheese, grated
+ additional oil for brushing on the romaine
STEP 1: Mix together the marinade and put in a Ziploc bag with the chicken in the fridge for at least an hour.
STEP 2: Meanwhile, chop the bacon into small pieces and reserve.
STEP 3: Combine dressing ingredients and put in a food processor and blitz until smooth, and reserve.
STEP 4: Preheat BBQ grill to med-high.
STEP 5: Brush the romaine wedges with olive oil and place on grill. Keep an eye on them – it won’t take long to grill. Roughly 2 minutes total. Turn after 30 seconds to a minute, and continue until the leaves are slightly charred, but the lettuce should still be a bit crisp near the core. Reserve on a platter.
STEP 6: Once chicken has marinated for an hour, place on the preheated bbq grill and grill until internal temperature of the chicken is 165°F.
STEP 7: Slice each chicken breast across the grain into bite-size pieces and place on top of the grilled romaine platter.
STEP 8: Sprinkle the bacon pieces and croutons on over the chicken and romaine, and drizzle the dressing on top. Sprinkle with grated parmesan.
STEP 9: Serve and Enjoy!
Recipe & Photography provided by Janette Mitchell
Janette Cooks – www.janettecooks.com