Robust and intense, this 100% Italian extra virgin olive oil adds a bold kick to this dish.
Rinse and dry the lettuce then tear the leaves into large pieces. Try to use mainly the inside ones, which are more tender.
Heat 4 tablespoons of extra virgin olive oil in a non-stick frying pan. Add the bread and toast over low heat, turning often, until the bread is an even golden brown color.
To make the dressing, place the egg yolk, mustard, and lemon juice in a bowl. Mix with a hand whisk or immersion mixer. Pour in ½ cup extra virgin olive oil, until the consistency is creamy. Add the garlic to the bowl and season with the Worcestershire sauce, a pinch of salt, and a dash of pepper; stir thoroughly.
Place the lettuce, the croutons, the grated Parmigiano Reggiano cheese, and almost all the dressing in a large salad bowl. Mix thoroughly and set aside for the flavors to marinate while you cook the chicken.
Season chicken breasts on both sides with salt, pepper, and extra virgin olive oil. Cook on a hot griddle for about 5-6 minutes per side, until golden brown on the outside and the internal temperature reaches 165°F. Remove from heat and coat the chicken with the remaining dressing that was set aside. Cut the chicken into strips, arrange on the lettuce and serve while hot.
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