Grilled Chicken Caesar Salad

Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings


  • 1 1/2 teaspoons anchovy paste
  • 1 clove garlic minced
  • sea salt and freshly ground black pepper to taste
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 teaspoon Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh lemon zest
  • 1/4 cup grated Parmesan cheese
  • 6 cups chopped Romaine lettuce
  • 1 pound chicken grilled, cubed
  • 1 cup halved grape tomatoes


  • In a medium bowl, mix first eight ingredients to make the dressing. Set aside.
  • Toss romaine and chicken together in a large bowl. Pour dressing mixture over and toss together with large spoons.
  • Toss in the grape tomatoes and serve.


SERVING SUGGESTION: Steamed (lengthwise halved) Brussels sprouts tossed with butter, salt, pepper and ground nutmeg to taste).
GLUTEN FREE: Make sure that the anchovy paste, mustard and Worcestershire sauce are all gluten free.
NUTRITION: 235 Calories; 15g Fat; 19g Protein; 6g Carbohydrate; 2g Dietary Fiber; 78mg Cholesterol; 203mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
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