Chicken Caesar Salad

**Not Gluten Free?? Add your favorite croutons to your salad

**Not Dairy Free?? Add shredded Romano cheese to your salad

**Grain Free?? No change :-)

**Paleo?? Use 1 tsp dry mustard instead of the Dijon mustard to the dressing recipe

Serves: 2

Ingredients:

2 chicken breasts cut into 4-6 thin slices (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)

1/4 cup olive oil

2 Tbs lemon juice

1 tsp sea salt

1/2 tsp black pepper

1/2 tsp garlic powder

1 tsp basil

1 head romaine lettuce

Caesar Dressing

1 egg yolk
1 Tbs Dijon Mustard
2 cloves garlic (or 1 tsp garlic powder)
4 whole anchovy filets (or 4 Tbs anchovy paste)
1 tsp black pepper
2 Tbs lemon juice
1/2 cup olive oil

Directions:

1. Mix chicken with oil, lemon juice, salt, pepper, garlic and basil (I like to put the chicken in a gallon size Ziploc baggie and shake the chicken with all of the other ingredients) set aside
2. Preheat grill on a medium/high flame
3. To make dressing put all ingredients except for olive oil in a blender and blend on low until all ingredients are smoothly incorporated (about 30 seconds)
2. Slowly add oil to blender while running on low
3. Blend for another 20-30 seconds
4. Cook chicken on grill for about 3-4 minutes on each side
5. While chicken is cooking chop romaine lettuce into bite sized pieces, rise with water and lay on paper towels to dry
6. When chicken is ready cut into cubes
7. Toss chicken with lettuce and Caesar dressing