Grilled Chicken Cobb Caesar Salad is a meal in a salad, mixing two of your favourites into one delicious bowl! Perfect for lunch or dinner!
INGREDIENTS:
½ cup croutons
2 chicken breast fillets skinless, large
1 teaspoon olive oil
2 tablespoons lemon juice
1 teaspoon garlic or 1 large garlic clove, minced
2 teaspoons dried oregano
1 pinch salt
1 pinch cracked pepper
¼ cup diced bacon
2 eggs hard boiled
6 cups Romaine lettuce leaves washed and dried
1 cup grape tomatoes halved
1 avocado sliced
½ cup parmesan cheese shaved
Dressing:
¼ cup whole egg mayonnaise reduced fat
¼ cup non fat Greek yogurt or sour cream – full fat or reduced fat
1 tablespoon olive oil
1 clove garlic crushed
3-4 anchovy fillets finely chopped, adjust to your tastes
2 tablespoons parmesan cheese freshly grated
1 pinch salt for seasoning
1 pinch cracked pepper for seasoning
INSTRUCTIONS
-
Season chicken with the oil, lemon juice, garlic, oregano, salt and pepper. Heat a non stick grill pan (or skillet) with a small amount of olive oil; grill chicken until golden on both sides and cooked through. Remove the chicken, cover and set aside to allow to rest.
(While chicken is cooking, fry you bacon and boil your eggs.)
For the Caesar Dressing: Mix together the mayonnaise, yogurt, oil, garlic, anchovies, lemon juice and parmesan. Whisk until well combined; add salt and pepper to your tastes, and whisk again. Taste test and adjust the salt and pepper to your taste. Add the water for a thinner consistency.
Assemble Salad: Slice chicken into thick slices. Chop up the bacon and slice the eggs. Ina. large bowl, combine lettuce with the avocado, tomatoes, parmesan cheese and croutons. Top with the chicken, bacon and eggs. Pour over the dressing; top with the croutons, mix well to combine and serve!
CLICK HERE TO WATCH THE VIDEO
