Chicken Caesar salad

Makes 4 servings

Hail Caesar, the country’s most popular salad. Well, a good thing just got better, with the addition of chicken. For food safety, raw egg has been eliminated from the dressing.

For the chicken

2 teaspoons olive oil

12 ounces boneless, skinless chicken breast halves

Dash of freshly ground black pepper

For the Lemon Caesar Dressing

1/3 cup fresh lemon juice

1/3 cup mayonnaise

2 teaspoons Dijon mustard

1 teaspoon anchovy paste

2 tablespoons minced fresh flat-leaf parsley

1 tablespoon freshly grated Parmesan cheese

1 clove garlic, minced, or to taste

1/8 teaspoon freshly ground pepper, or to taste

Few drops hot pepper sauce, or to taste

To complete the recipe

8 cups romaine lettuce torn into 2-inch pieces (1 medium-size head)

Freshly ground pepper, freshly grated Parmesan cheese, and croutons for garnish

Heat a stovetop grill over high heat. Brush one side of each chicken breast with the olive oil. Reduce the heat to medium-high and arrange the chicken on the grill, oiled sides down; cook for about 5 minutes. Brush the top surfaces with oil; turn and cook for 5 more minutes, or until the chicken is lightly browned and cooked through at the thickest points.

Transfer the chicken to a plate and sprinkle with pepper. Cut it into 2-inch by ½-inch strips and let cool.

Meanwhile, prepare the dressing. In a small bowl, whisk together the lemon juice, mayonnaise, mustard, and anchovy paste. Stir in the remaining ingredients. Taste and adjust the seasoning.

Toss the lettuce with the chicken in a large salad bowl. Add the dressing and toss again.

Serve in large shallow salad bowls with the garnishes of your choice.

Advance preparation

The dressing will keep for 2 days in a tightly closed container in the refrigerator. The chicken can be cooked and refrigerated early the day it is to be served. Toss the salad and add the dressing just before serving.