Yields1 Serving

Marinate sauce
 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

1

Marinate the chicken and refrigerate for 4 hours

2

In a bowl combine the egg yolk and mustard. Add Tabasco, salt, pepper, anchovies, and tarragon and mix with a whisk.

3

While mixing, slowly add the olive and lobster oil. Keep mixing until the consistency becomes thick.

4

Add the lemon juice and buttermilk then finish with the parmesan. Reserve.

5

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).

6

Pour the Caesar vinaigrette over the lettuce, add the croutons and mix well.

7

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!

Ingredients

Marinate sauce
 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

Directions

1

Marinate the chicken and refrigerate for 4 hours

2

In a bowl combine the egg yolk and mustard. Add Tabasco, salt, pepper, anchovies, and tarragon and mix with a whisk.

3

While mixing, slowly add the olive and lobster oil. Keep mixing until the consistency becomes thick.

4

Add the lemon juice and buttermilk then finish with the parmesan. Reserve.

5

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).

6

Pour the Caesar vinaigrette over the lettuce, add the croutons and mix well.

7

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!

Caesar Salad with Marinated Chicken Breast