Chicken Caesar Salad

Salads are so great to make for a light summer dinner.  The crisp lettuce is so refreshing on a hot day and you feel like you are eating healthy, even if it is a Caesar Salad. 

I marinated on honking big boneless skinless chicken breast in a combination of champagne vinegar, olive oil, lemon zest, lemon juice, several smashed garlic cloves, fresh herbs and salt and pepper.  Then, after about 4 hours in the refrigerator, I grilled it over indirect heat on the grill for about 15 minutes per side.  Let it cool and sliced it.

The salad is simply some freshly washed and dried ice cold romaine lettuce with shards of parmesan cheese and home made croutons with my own version of caesar dressing.  Combine 1 teaspoon dijon mustard, 2 tablespoon mayonnaise, lemon juice, minced garlic, chopped anchovy filets (don't live it out if at all possible, it really makes it!!), 1 teaspoon Worcestershire Sauce, fresh grated parmesan cheese, salt, plenty of fresh ground black pepper and enough olive oil whisked in to make a nice creamy consistency. 

Drizzle a little dressing over the lettuce and toss to combine.  Add more if necessary, but be careful, too much will weigh the lettuce down.  Top with home made croutons, sliced chicken breast and plenty of parmesan cheese!