Grilled Caesar Salad

Tue August 4, 2015


1 romaine lettuce hearts, sliced in half with stem still attached
1 teaspoon olive oil
2 teaspoons lemon juice
Dash of salt and pepper
2-4 tablespoons caesar salad dressing
1⁄4 cup croutons
Anchovies (optional)
Fresh shaved parmesan cheese
½ lb. grilled chicken breast


Preheat grill to medium-high heat.

Drizzle the lemon juice and oil over the romaine lettuce; season with salt and pepper.

Place directly onto the grill. Cook for 2 minutes per side.

Once the lettuce is cooked, place on a cutting board and cut into roughly 2 inch wide strips and place in a large bowl. Top with dressing, croutons and chicken. Toss until evenly combined. Garnish with cheese and anchovies. Serve immediately.