Submitted by Michelle Hoggatt

About the cook: Wife to Dave, Mother to David 7 and Kate 2.5 indoor cycle instructor for 5 years and absolute foodie!!! I enjoy cooking and creating healthy things for my family

About the dish: Crisp romaine ceasar topped with grilled chicken and sprouted pumpkin seeds.

National Origin: American

Serves: 4

Estimated Time: Under 30 Minutes

Ingredients:

2 Boneless skinless chicken breast
1-2 heads Romaine lettuce depending on size shredded
4 Tbsp Sprouted pumpkin seeds
3 Tbsp extra virgin Olive oil
4 small cloves Garlic
Juice of one Lemon
1/4 cup Parmigiano reggiano
Salt and pepper
3 Anchovies
1tsp Sir Kensington’s mayo

Preparation:

Salt and pepper chicken and place on hot grill pan 4-5 min per side until cooked through. Set aside to cool
Wash, dry and chop romaine
Place the following ingredients into a cup large enough for immersion blender :
3 Tbsp extra virgin olive oil
4 small garlic cloves
Juice of one lemon
3 anchovy filets
1 tsp sir Kensington mayo
1tsp of pink salt and fresh ground black pepper to taste
Blend until smooth and creamy

Toss romaine with dressing, cheese and pumpkin seeds, place in bowl.
Dice grilled chicken place on top of salad, sprinkle a little extra parmiggiano and black pepper

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