Recipes:
## **Chicken Caesar Salad**
*Serves 4*
### **Ingredients**
* 4 skinless, boneless chicken breasts (4 ounces each)
* 1 head romaine lettuce
* Juice of 1 lemon
* 2 hard-boiled eggs
* ½ teaspoon pepper
* ¼ cup shredded Parmesan cheese
* 1 cup croutons
#### **Dressing**
* 2 cloves garlic
* ¼ cup vegetable oil
* ¼ cup grated Parmesan cheese
* 1 tablespoon Worcestershire sauce
* ¼ teaspoon dry mustard
* ½ teaspoon salt
* 2 tablespoons lemon juice
---
### **Make Ahead**
Broil the chicken breasts **1 day ahead**.
Store tightly wrapped in the refrigerator.
Cut chicken into bite-size pieces and assemble salad just before serving.
---
### **Directions**
1. **Prepare dressing.**
Preheat broiler.
For dressing, process garlic, oil, Parmesan, Worcestershire sauce, mustard, and salt in a blender for 15 seconds.
Add lemon juice; process until smooth.
2. **Cook chicken.**
Broil chicken until juices run clear when meat is pierced with a knife, about **15 minutes**.
Cut chicken into bite-size pieces; set aside.
3. **Prepare lettuce.**
Rinse lettuce leaves and pat dry.
Tear lettuce into large pieces; place in a large salad bowl.
Squeeze lemon juice over top; toss lightly.
4. **Assemble salad.**
Peel and chop eggs.
Add eggs, chicken, pepper, and dressing to salad bowl; toss lightly.
Sprinkle shredded Parmesan and croutons over salad.
---
### **Variation**
Use **drained canned white tuna or canned salmon** instead of the chicken breasts for a seafood twist.
---
### Make It Quicker
For easy peeling, cool hard-boiled eggs in cold water for several minutes.
Crack shells and peel under cool running water.
Dry eggs on paper towels before chopping.
---
