Preparation Time Preparation Time: 15 minutes Cook Time Cook Time: 15 minutes Serves Serves: 4 Cut:



4 boneless skinless chicken breasts, filet removed

2 whole romaine lettuce hearts, washed & cut lengthwise in 1/2
1 Tbsp canola oil
4 slices prosciutto
1/3 cup grated Parmesan cheese
1 cup croutons (store bought or homemade)
1 Tbsp capers (optional)
freshly cracked black pepper

3/4 cup whole-egg mayonnaise
1 clove garlic, finely minced
2 Tbsp lemon juice
dash Worcestershire sauce
1 tsp Dijon mustard
1/2 tsp anchovy paste (optional)
freshly cracked black pepper


Grill chicken breasts over medium high heat until a meat thermometer inserted into the thickest piece reads 170F (77F) – 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.

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.