BCfresh Brussels Sprouts Chicken Caesar Salad

• 5 cups (1.25 L) shredded BCfresh Brussels Sprouts (about 1.5 lb/750 g)
• 1 lb (500 g) boneless skinless chicken
• 3 tbsp (45 mL) olive oil
• 1 tbsp (15 mL) Worcestershire sauce
• 1/2 tsp (2 mL) freshly grated lemon zest
• 1/4 tsp (1 mL) each salt and pepper
• 1/4 tsp (1 mL) dried oregano
• 8 baguette slices (each about ½ inch/1 cm thick)
• 4 thick slices smoky bacon, cooked and chopped
• 1/4 cup (60 mL) grated Parmesan cheese
• Lemon wedges

Caesar Dressing

• 1/4 cup (60 mL) mayonnaise
• 2 tbsp (30 mL) fresh lemon juice
• 1 tbsp (15 mL) extra-virgin olive oil
• 1 tsp (5 mL) Dijon mustard
• 2 anchovies, finely chopped
• 2 cloves garlic, minced
• 1/4 tsp (1 mL) each salt and pepper

1. Preheat grill to medium heat; grease grate well. Toss chicken with 2 tbsp (30 mL) of the oil, Worcestershire sauce, lemon zest, salt, pepper and oregano; let marinate for 10 minutes.
2. Grill chicken for 8 to 10 minutes per side or until cooked through and well-marked. Brush baguette slices with remaining oil; grill for 1 minute per side or until well-marked. Cut into quarters to make croutons.
3. Caesar Dressing: Whisk together mayonnaise, lemon juice, oil, mustard, anchovies, garlic, salt and pepper until blended.
4. Add Brussels sprouts to large bowl; toss with Caesar Dressing until well coated. Slice chicken; toss into salad along with bacon, croutons and Parmesan cheese. Serve with lemon wedges.