Here we are, March 29th, the day we get to celebrate my favourite human, my bf, Mark.
It has been almost two years since this guy shifted my world into a happier place. Each day is a new adventure, and a new moment of pure happiness. I have never laughed, nor simply smiled, more because of the sheer beauty, inside and out, of one human being.
I fell in love with your smile, those eyes, and that damn infectious playful attitude. That bubble butt, your European demeanor, and the way you look at me like I complete you. Happy Birthday to my best friend and partner in life, Mark. I love you more than anything.
Ok, ok, enough of the sappy stuff. I’m going to share with you today, Mark’s wish for our dinner last night. Now, you must remember that this guy is a Butcher, Red Seal, 2-Michelin star chef, and Sommelier. The level of sophistication that his taste buds hold is simply out of this world, and likely some that not a one of my readers, nor I, can even comprehend. But his wish for dinner last night, was a dirrrrrrrrrrrty Chicken Caesar Salad. Oh yes, complete with Kraft Caesar Dressing…. Judge all you want, however, it was delicious. And it was stacked with fantastic goodies. So here it is, you can’t forget an ingredient. Otherwise, it just won’t work.
Dirty Chicken Caesar Salad
Serves 2, as an entrée
- 2 heads Romaine hearts, chopped into bite-size pieces
- 6 rashes double smoked bacon, baked, drained on paper towel, chopped into bite-size pieces
- 4 – 5 anchovy fillets, halved
- 2 boneless, skinless chicken breasts, marinated*, BBQ’d or baked, sliced into bite-size pieces
- 1/2 cup Pecorino Romano, shaved
- 4 slices multi-grain bread, cut into cubes
- Freshly cracked black pepper
- Lemon, wedges
- KRAFT Caesar Dressing
Preheat oven to 400F, and preheat BBQ to approx. the same.
Chop up the Romaine. Toss in a bowl.
Lay bacon on a parchment lined baking sheet. Bake in oven for 15 minutes or until crispy. Pat excess fat off with a paper towel, chop into bite-size pieces. Toss on top of the lettuce.
Toss bread cubes in a bowl with extra virgin olive oil, salt, pepper, and garlic powder. Lay out, in one layer, on a parchment lined baking sheet. Bake in the oven for 10-12 minutes or until golden brown and crispy. Toss on top of the lettuce.
We marinated our chicken in Lemon and Thyme for a few days. Then BBQ’d it until the internal temperature read 165F, approx. 30 minutes or so. Then sliced it into bite-size pieces. And tossed it on top of the lettuce.
Place anchovy fillets, cheese, and freshly cracked black pepper on top of the lettuce. Add in some dressing, toss around. Then sprinkle some lemon juice over top. And MOW the eff down.
It’s perfect. No fuss. No muss. Is it a salad that’s going to help your waist line? Heck no. But I sincerely don’t care at this point. Seeing the look on that guys face, while he ate this salad, was enough for me to enjoy it – AND go back for seconds…… and maybe thirds…. 😉
Happy Birthday Babe! xo