There’s nothing more refreshing on a hot summer day than a crisp, delicious salad. The problem is, so many salads contain hidden carbs. This one is long on flavor and short on carbs, and, with a few variations, can be a regular quick lunch.
1 cup olive oil mayonnaise
1 tablespoon minced garlic (refrigerated pre-minced is fine)
1 teaspoon Worchestershire sauce
1-2 tablespoons lemon juice to taste, fresh or bottled
2 teaspoons Dijon mustard
1/4 cup grated parmesan cheese
1/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
4 anchovies or 1-1/2 teaspoon anchovy paste (Optional)
1/2 chicken breast
Commercial blackening seasoning
2 cups romaine lettuce, chopped
3 cherry tomatoes
1 tablespoon chopped onion (optional)
Variations: Add any or all of these:
1/2 cubed or sliced avocado
2 tablespoons real bacon bits
Sprinkle the chicken with blackening seasoning and pan-fry in olive oil, using medium heat. Do not overcook. When just done, set on a plate to rest before slicing.
While the chicken is cooking, make your dressing. Simply add all the ingredients into a blender and blend at low speed until thoroughly mixed. Refrigerate.
Next, chop your romaine and arrange on a plate. Cut the tomatoes in half and add them and the onions to the salad. If you made the avocado variation, slice or cube the avocado and add it to the salad.
Slice the chicken thinly and arrange on the salad, add dressing, and enjoy!
If you’d like something crispy to substitute for the usual croutons, serve with some cheese crisps, either store-bought or made at home. To make at home, just put several small piles of coarsely grated parmesan cheese (not the stuff in a shaker, real grated cheese) on parchment paper on a cookie sheet and toast in your toaster oven or regular oven until golden brown and crisp.
If you decide to use bottled Caesar dressing, be sure and choose a full-fat version, not the light or fat-free.