Grilled Caesar Salad

This fantastic summer salad puts a twist on traditional Caesar. Grilling the Romaine lettuce adds a fantastic smokey taste which pairs beautifully with the parmesan and garlic!

Adapted from: Inspiring Ideas for Everyday Living, August 2013

For BBQ:
• 1 lb boneless, skinless chicken breasts
• 2 hearts romaine lettuce, halved
• ½ cup shaved Parmesan cheese

Creamy Caesar Dressing:
• 2 tbsp lemon juice
• 2 tsp red wine vinegar
• 2 tsp Worcestershire sauce
• 2 tsp Dijon mustard
• 2 anchovy fillets, minced (or 1 tsp anchovy paste) ? optional
• 2 cloves garlic, minced
• ¼ tsp pepper
• ¼ cup extra-virgin olive oil
• 2 tbsp light mayonnaise

Dressing:
In a small bowl, whisk together lemon juice, vinegar, Worcestershire sauce, mustard, anchovies, garlic and pepper; drizzle in oil, whisking constantly until combined
Remove 2 tbsp dressing to a separate bowl; add chicken to original dressing and toss to coat. Let stand for 10 minutes.
Whisk mayonnaise into remaining dressing; set aside.
BBQ:
Place chicken on greased grill over medium-high heat; close lid and grill, turning once, until juices run clear when chicken is pierced, 12 – 15 minutes. Let stand for 5 minutes. Slice and divide among plates.
Add romaine hearts, cut sides down, to grill over medium-high heat; grill, covered, until grill-marked and just wilting, 1 – 2 minutes. Divide among plates. Top with dressing and parmesan cheese.

Exchanges: Makes 4 servings. Count each serving as 3 protein (group 6) and 2 fat (group 7)