Ingredients:
1 Romaine Lettuce head
1 cup red grapes
For dressing:
1 cup mayo
2 tablespoon milk
2 garlic cloves
3 anchovy fillets
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
2 tbsp lemon juice
1/4 cup Parmesan cheese (Parmigiano Reggiano)
1/4 teaspoon salt
1/4 teaspoon pepper
For croutons:
3-4 slices of toast
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon oregano
For grilled chickens:
2 chicken breasts
3 tbsp olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme (oregano)
1/2 teaspoon lemon juice
Notes:
If you are making the dressing ahead: add the milk right before use to adjust consistency.
While pan grilling the chicken, flip it every 2-3 minutes until cooked.
Original of the video here
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