Cesar Salad With Marinated Chicken Breast
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Chicken Marinade
- 4 chicken breast
- 1 oz lobster oil
- 1 tbsp chopped tarragon
- 1 oz Worcestershire sauce
- ½ tsp fresh thin grated ginger
Caesar Vinaigrette
- 1 egg yolk
- 1 tsp dijon mustard
- ½ lemon freshly squeezed juice
- 3 anchovie filets chopped
- ¼ tbsp Tabasco
- ½ oz red wine vinegar
- 1 pinch black pepper
- 1 pinch salt
- ½ tsp parmesan cheese grated
- 1 tsp chopped tarragon
- 1 oz lobster oil
- 3 oz olive oil
- 1 tbsp butter milk
Salad Mix
- 6 oz romaine lettuce
- 2 oz clean arugula leaf cut in half
- 2 oz croutons
- 2 tbsp shredded parmesan cheese
- 1 lemon cut into 4 pieces
- Marinate the chicken and refrigerate for 4 hours
- In a bowl combine the egg yolk and mustard. Add Tabasco, salt, pepper, anchovies, and tarragon and mix with a whisk.
- While mixing, slowly add the olive and lobster oil. Keep mixing until the consistency becomes thick.
- Add the lemon juice and buttermilk then finish with the parmesan. Reserve.
- Place the chicken breast over medium heat on the B.B.Q, turn over after 2 minutes and repeat until the chicken is completely cooked (about 10 minutes, depending on the size of the breast).
- Pour the Caesar vinaigrette over the lettuce, add the croutons and mix well.
- Divide the salad over 4 plates, sprinkle with the shredded parmesan cheese and garnish with a lemon quarter. Place the chicken breast over top and serve.
Enjoy!