Chicken Ceaser Salad

Not Your Mama’s Chicken Caesar Salad Ingredients: Salad: 4 boneless, skinless chicken breasts, baked (4 oz each) 6 heads romaine hearts, chopped (most packages come with 3) 1 c marinated artichoke hearts 1 c blueberries 2 oz shredded parmesan cheese 1 TBS olive oil Salt and pepper to taste Dressing: 2 large egg yolks 4 small lemons, juiced 2-4 cloves garlic, depending on your taste buds 3 anchovies (optional) 1/3 c olive oil 1 sprig of fresh thyme, leaves only Instructions: Preheat oven to 350 F. In a large bowl, coat chicken thighs in 1 TBS olive oil, then spread out evenly on a large baking sheet. Salt and pepper to taste. Bake for 30 minutes, then remove and set aside to cool. Prepare dressing: In a blender cup or with your immersion blender, combine all dressing ingredients and blend till mixture thickens to desired consistency, 30 seconds to 1 minute. Set aside and chop chicken thighs into strips for salad. Place lettuce in a large bowl and add dressing, mixing thoroughly. Transfer dressed lettuce to a serving platter and assemble your salad adding layers of artichoke hearts, chicken, then blueberries. Grate fresh parmesan over the top, add salt and pepper to taste. Servings: 4 Calories per serving: 577