Chicken Caesar Salad Platter

By Wendy Arriz

This recipe is featured in The Society of Memorial Sloan-Kettering Cancer Center’s “Park Avenue Potluck Celebrations: Entertaining at Home with New York’s Savviest Hostesses,” a cookbook by Florence Fabricant. Click here for details

Makes 12 servings

2 cloves garlic, chopped
2/3 cup extra virgin olive oil
16 canned anchovies, drained
2 teaspoons Worcestershire sauce
1 teaspoon salt
2 teaspoons dry mustard
½ teaspoon freshly ground black pepper
2 large eggs
Juice of 2 lemons
2/3 cup grated Parmigiano-Reggiano cheese
3 pounds boneless, skinless chicken breasts (about 6)
2 heads romaine lettuce, cores removed
1 cup unseasoned croutons

Place the garlic, oil, anchovies, Worcestershire sauce, salt, mustard, pepper, eggs, lemon juice, and cheese in a blender. Add 1/3 cup water and blend until smooth.

Place the chicken in a dish, add ¼ cup of the dressing, turn the chicken to coat, and marinate for about 1 hour. Shortly before serving, grill the chicken on an outdoor grill or in a grill pan on the stove or under the broiler, turning it once, until just cooked through, about 15 minutes.

Remove to a cutting board.

Shred the lettuce into a large bowl. Add the croutons and the remaining dressing and toss. Transfer the salad to a large platter or shallow serving bowl. Slice the chicken ½ inch thick, arrange the slices over the salad, and serve.