Grilled Chicken Caesar Salad

I like this one because it's easy to make, it's relatively healthy, and the boys will eat parts of it. To make it work for my family, I keep the chicken, salad, and croutons separate for serving. I also cut up some fruit on the side for Ryan, who won't eat salad. Technically, it's not Caesar because I will not handle anchovies. If you like anchovies, add 3 to the dressing. Also, I add tomatoes, because I love them and I have a ton. I also use a bit of spinach because it's always good to add spinach, right? I adapted this from Fine Cooking magazine.


Grilled Chicken Caesar Salad
Serves 4

Dressing
2 large cloves garlic, smashed and peeled
1 large egg yolk
2 1/2 Tablespoons fresh lemon juice
1 Tablespoon Dijon mustard
1 1/2 teaspoons finely grated lemon zest
1/2 cup extra-virgin olive oil
salt and pepper to taste

Put all ingredients except oil in a blender and blend until thoroughly combined. With the motor running, pour the oil in a slow, steady stream. Salt and pepper to taste. Can be stored up to 3 days in refrigerator.


Salad
Dressing, above
4 chicken breasts, trimmed
4 slices dense bread (I used leftover foccacia)
1/2 cup coarsely grated Parmigiano-Reggiano (grating your own makes a huge difference!)
2 hearts of romaine, washed and cut into bite-sized pieces
1 bunch spinach, washed well and stems removed, torn into bite-sized pieces
2-3 medium heirloom tomatoes, cut into eighths
Olive oil
salt & pepper

1. Heat grill to medium-high. Brush bread with olive oil and sprinkle with salt and pepper. Grill, covered, for 1-3 minutes per side, until bread is golden brown. If desired, rub with the cut edge of garlic. Cut into 1/2 inch cubes when cool.
2. Toss the chicken breasts with 1 Tablespoon dressing, and a bit of salt and pepper. Grill, covered, 3-5 minutes per side, until chicken is cooked through. Let cool for a few minutes, and slice before serving.
3. Toss the romaine and spinach with 6 Tablespoons of dressing, 1/2 the cheese, and salt and pepper. Arrange on plates. Top with tomatoes, chicken slices, and croutons. Drizzle with remaining dressing, and sprinkle with remaining cheese.