Chicken Caesar Salad

Instructions

1. 1

   Make the homemade croutons

   • Preheat your oven to 375°F (190°C).
   • In a bowl, toss the bread cubes with 1 tbsp olive oil, garlic powder, and a pinch of salt and pepper until evenly coated.
   • Spread the cubes on a baking sheet in a single layer.
   • Bake for 10-15 minutes, flipping halfway, until golden brown and crisp. Set aside to cool.
2. 2

   Prepare and grill the chicken

   • Pat the chicken breasts dry and rub with 1 tbsp of olive oil.
   • Season both sides with 1/4 tsp salt and 1/4 tsp black pepper.
   • Preheat a grill or grill pan over medium-high heat.
   • Grill the chicken for 6-8 minutes per side, until cooked through and the internal temperature reaches 165°F (74°C).
   • Transfer the chicken to a cutting board and let it rest for 5-10 minutes before slicing into strips.
3. 3

   Make the Caesar dressing

   • In a medium bowl, whisk together the egg yolk, minced garlic, minced anchovies, lemon juice, and Dijon mustard.
   • While whisking constantly, slowly drizzle in the remaining 1 tbsp of olive oil until the dressing is emulsified and creamy.
   • Stir in the 1/2 cup of grated Parmesan cheese, 1/4 tsp salt, and 1/4 tsp black pepper. Mix well.
4. 4

   Assemble and serve the salad

   • In a large salad bowl, combine the chopped romaine lettuce with about three-quarters of the dressing and toss gently to coat.
   • Divide the dressed lettuce among four bowls.
   • Top with the sliced grilled chicken, homemade croutons, and extra shaved Parmesan cheese.
   • Serve immediately with the remaining dressing on the side.