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Julius Rules Recipe

Name: The Rusty Mug Bar & Grills JULIUS RULES Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 pieces boneless skinless chicken breasts; 2 cups romaine lettuce (medium heads), washed, dried and chopped; 1 cup parmesan cheese, shaved or grated; 1 cup croutons; 2 pieces fresh lemon wedges (optional, for serving); 2 tbs olive oil; 2 cloves garlic, minced; 1 tsp Dijon mustard; 1 tbs lemon juice; 1 tsp salt; 0.5 tsp black pepper, freshly ground; 0.5 tsp dried oregano or Italian seasoning (optional); 0.25 cups mayonnaise; 2 tbs Greek yogurt (or additional mayo); 2 tsp olive oil; 0.5 tsp anchovy paste (or 2 anchovy fillets mashed) - optional but traditional; 1 tbs fresh lemon juice; 0.5 tsp Worcestershire sauce; 1 clove garlic, minced; 2 tbs grated Parmesan cheese; 0.25 tsp salt; 0.25 tsp black pepper

Inspired by The Rusty Mug Bar & Grill

Time35m

Serves2

Grilled chicken breast, romaine lettuce, parmesan cheese and croutons. Served with a side of Caesar dressing.

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Ingredients

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Salad

2 pieces boneless skinless chicken breasts

2 cups romaine lettuce (medium heads), washed, dried and chopped

1 cup parmesan cheese, shaved or grated

1 cup croutons

2 pieces fresh lemon wedges (optional, for serving)

Chicken Marinade & Grill

2 tbs olive oil

2 cloves Garlic, minced

1 tsp Dijon mustard

1 tbs ReaLemon lemon juice

1 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

1/2 tsp dried oregano or Italian seasoning (optional)

Caesar Dressing (side)

1/4 cups Mayonnaise

2 tbs Greek yogurt (or additional mayo)

2 tsp olive oil

1/2 tsp anchovy paste (or 2 anchovy fillets mashed) - optional but traditional

1 tbs fresh lemon juice

1/2 tsp Original Worcestershire Sauce

1 clove Garlic, minced

2 tbs Grated Parmesan cheese

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Method

Chicken Marinade & Grill

Prepare and marinate chicken

Pat the chicken breasts dry with paper towels. In a shallow dish or bowl whisk together 2 tbs olive oil, minced garlic, Dijon mustard, 1 tbs lemon juice, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp dried oregano. Add the chicken and turn to coat thoroughly. Marinate at room temperature for 15 minutes or refrigerate for up to 2 hours (if refrigerating, allow chicken to come to room temperature 15–20 minutes before grilling).

Grill the chicken

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grill grates or pan lightly. Place chicken breasts on the hot grill and cook 4–6 minutes per side depending on thickness, until internal temperature reaches 165°F (74°C) and juices run clear. Remove chicken to a cutting board and let rest 5 minutes to retain juices.

Slice chicken

Slice the rested chicken breasts thinly on a bias into 1/4-inch slices for easy placing atop the salad.

Caesar Dressing (side)

In a small bowl combine 1/4 cup mayonnaise, 2 tbs Greek yogurt, 2 tsp olive oil, 1/2 tsp anchovy paste (if using), 1 tbs lemon juice, 1/2 tsp Worcestershire sauce, and 1 minced garlic clove. Whisk until smooth. Stir in 2 tbs grated Parmesan, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning—add a bit more lemon for brightness, anchovy for umami, or a splash of water to thin to desired consistency. Chill until ready to serve. Serve on the side.

Salad Assembly

Place chopped romaine into a large bowl or divide between two serving plates (about 1 cup romaine per serving as listed). Add croutons and toss lightly if you prefer the croutons mixed in.

Top the romaine with the sliced grilled chicken, distributing evenly. Sprinkle the shaved or grated Parmesan over the top.

Serve immediately with a side bowl or ramekin of Caesar dressing and lemon wedges. Instruct diners to dress the salad to taste so croutons remain crisp.