Prep time: 0:30 hours  /  Cooking time: 0:15 hours  /  Serves 4

 
 

Ingredients

For dressing:

  • ½ cup mayonnaise

  • 2 Tbsp Dijon mustard

  • 2 cloves garlic (minced)

  • 1 Tbsp lemon juice

  • 1 Tbsp Worcestershire sauce

  • ½ cup grated Parmesan cheese

  • Salt and pepper to taste

  • ⅓ cup extra-virgin olive oil

For salad:

  • 1 large Romaine lettuce

  • 1 cup croutons

  • ½ cup grated Parmesan cheese

  • Two grilled chicken breasts (sliced)

  • 4 Otaika Valley eggs

  • Optional: Shaved Parmesan for garnish

Directions

 Dressing

  1. In a bowl, whisk together the mayonnaise, Dijon mustard, minced garlic, Worcestershire sauce and lemon juice until well combined.

  2. Stir in grated Parmesan cheese and season with salt and pepper to taste.

  3. Slowly drizzle in the olive oil while continuously whisking to emulsify the dressing.

  4. Refrigerate for at least 30 minutes before using.

Salad

  1. In a large salad bowl, combine the chopped Romaine lettuce, croutons, and grated Parmesan cheese.

  2. Layer grilled chicken slices and eggs on top.

  3. Drizzle with the dressing.

  4. Garnish with shaved Parmesan (optional) and enjoy!

Recipe courtesy of Cecilia Tian