Roasted Chicken Caesar Salad

Makes 2 servingsPosted April 1, 2013

Directions

Marinate the chicken breasts in the lemon juice, olive oil, rosemary and garlic for 1–2 hours.
Roast at 350°F (175°C), basting with the marinade every 10 minutes, for a total of 30 minutes or until golden brown. Set aside, cool and shred into pieces.
Caesar Dressing: Blend together the egg, anchovy fillets, garlic, mustard, lemon juice, olive oil, Parmesan cheese, salt and pepper.
Place the lettuces in a salad bowl, add the chicken and Caesar dressing, toss and serve.
Optional: garnish with croutons.

For a fat-free Caesar dressing, eliminate the oil and cheese and use additional lemon juice.
The dressing contains raw egg. Use a fresh or pasteurized egg and keep the dressing refrigerated. Raw egg is best avoided by anyone with a weakened immune system, including during chemotherapy.

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