Grilled Chicken Garlic Caesar
|Skinless boneless chicken breasts||460 Gram (4 In Number Of 115 Grams)|
|Diced bacon||115 Gram|
|Garlic||1 Clove (5 gm)|
|Dry mustard||5 Milliliter|
|Granulated sugar||10 Milliliter|
|Cayenne pepper||1 Pinch|
|Olive oil||375 Milliliter|
|Lemon juice||45 Milliliter|
|Minced parsley||15 Milliliter|
|Freshly grated parmesan cheese||80 Milliliter|
|Romaine lettuce head||1 , washed|
Grill the chicken breast for 6 minutes per side or until cooked through.
Fry the bacon until crisp, drain the fat and cool the meat.
While chicken cooks, place the garlic, egg yolks, mustard, sugar and cayenne in a food processor or blender.
With the machine running slowly, add the oil in a thin, steady stream until mixture reaches the consistency of mayonnaise.
Stir in the lemon juice and seasonings.
Cut the lettuce into bite size pieces and place in a large bowl.
Cover with dressing and toss to coat.
Place on chilled serving plates.
Cut the chicken into julienne strips and place on top of the salad.
Sprinkle with cheese, tomatoes and bacon.