Preparation Time: 15 minutes
Cook Time: 15 minutes
Cut: Boneless chicken
4 boneless skinless chicken breasts, filet removed
4 slices prosciutto
2 whole romaine lettuce hearts, washed & cut lengthwise in 1/2
1 Tbsp (15 ml) canola oil
1/3 cup (80 ml) grated Parmesan cheese
1 cup (250 ml) croutons -store bought or homemade
1 Tbsp (15 ml) capers (optional)
Freshly cracked black pepper
3/4 cup (180 ml) whole-egg mayonnaise
1 clove garlic, finely minced
2 Tbsp (30 ml) lemon juice
Dash Worcestershire sauce
1 tsp (5 ml) Dijon mustard
1/2 tsp (2.5 ml) anchovy paste (optional)
Tip: For an even quicker version of this recipe, use 2 cups of chopped meat from a store-bought rotisserie chicken instead of the chicken breasts. Use your favourite bottled Caesar salad dressing.
Grill chicken breasts over medium high heat until a meat thermometer inserted into the thickest piece reads 165F (74C) – about 5-7 minutes per side. Remove from heat and set aside.
Brush romaine hearts with canola oil. Using a hot grill, grill hearts, turning once, just until grill marks appear (approx. 1 minute each side). Take care not to overcook, lettuce should still be crisp. Remove from heat to 4 plates.
Cut chicken into 1/2 inch slices. Arrange prosciutto slices, chicken, parmesan, croutons, and capers on top of lettuce.
To make dressing, whisk together all ingredients in a bowl. Drizzle over salad and top with fresh cracked pepper.