Ingredients
- 1 to 1 1/2 pounds boneless skinless chicken breasts (4 breasts)
- 2 whole large hearts (14 to 16 ounces) romaine lettuce (washed & cut lengthwise in 1/2)
- Olive oil
- 8 slices (8 ounces) prosciutto ham
- Parmesan cheese, shaved (any amount you want)
- Croutons (store bought or homemade)
- Capers (optional, any amount you want)
- Freshly cracked black pepper, to taste
- Salt, to taste
- FOR THE DRESSING
- 1 1/2 cups cup mayonnaise (whole-egg)
- 1 medium garlic clove, finely minced (more to your taste)
- 3 tablespoons lemon juice (to taste, freshly-squeezed)
- 1 teaspoon Worcestershire sauce
- 2 teaspoon Dijon mustard
- 1 to 2 teaspoon anchovy paste (or to you taste)
- Black pepper, freshly cracked black
How to Make
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Step 1: To make dressing: whisk together all ingredients in a bowl. Chill until ready to use. Drizzle desired amount over salad and top with fresh cracked pepper.
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Step 2: Grill chicken breasts over medium high heat until a meat thermometer inserted into the thickest piece reads 170F (77F) – about 5-7 minutes per side. Remove from heat and set aside.
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Step 3: Brush the 4 romaine heart halves with olive oil. Using a hot grill, grill hearts, turning once, just until grill marks appear (approx. 1 minute each side). Take care not to overcook, lettuce should still maintain a crisp texture. Remove from heat, place each half on 4 plates.
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Step 4: Slice all 4 grilled chicken breasts into thin slices.
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Step 5: Arrange chicken slices, prosciutto slices, shaved parmesan cheese, croutons, and capers on top of lettuce (2 prosciutto for each plate).
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Step 6: Drizzle desired amount over salad and top with fresh cracked pepper.
We hope you enjoy this recipe!
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