Grilled Chicken Breast with Ceaser Salad


  • Dressing
    • 1 egg yolk
    • 30ml (2 tbs) lemon juice
    • 10ml (2 tsp) Dijon mustard
    • 45ml (3 tbs) mayonnaise
    • 80ml-125ml (⅓-½ cup) light olive oil
    • 5ml (1 tsp) salt
    • coarsely ground black pepper
  • Salad
    • 2-3 cos lettuces, broken
    • croutons
    • Parmesan (if desired)
  • Chicken Breasts
    • 4 skinless and boneless breasts – pound them to make them flatter and more tender
    • 30ml (2 tbs) creamed honey
    • 30ml (2 tbs) Dijon or Wholegrain mustard


  1. For the dressing:
    1. Place the egg yolk, mustard, lemon juice and mayonnaise in a small bowl. Whisk together.  Then slowly pour in the olive oil whisking all the time, until sauce thickens. Season well with salt and pepper.
  2. For the Salad
    1. Toss salad with dressing and croutons just before serving.
  3. For the Chicken Breasts
    1. Season chicken breasts with olive oil, and brush with a mixture of honey and mustard as well as coarse salt and pepper.
    2. Grill on a very hot, preheated grilling pan.  Only turn once browned on that side. Grill approximately 3-4 minutes each side.
    3. Slice into thin strips and serve with the Caesar salad or serve the salad on the side with the chicken breasts whole on the plate.

NOTE:  You can brush the breasts with some mustard whilst grilling to add extra flavour.