Chicken Caesar Salad

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts

• 1 tbsp olive oil

• Salt, pepper, garlic powder to taste

For the Caesar Dressing:

• 1 egg yolk

• 2 anchovy fillets (or 1 tsp anchovy paste)

• 1 garlic clove, minced

• 1 tsp Dijon mustard

• 2 tbsp lemon juice

• ½ cup neutral oil (like canola or avocado)

• ¼ cup grated Parmesan

• Salt and pepper to taste

For the Salad:

• 1 large head of romaine, chopped

• Shaved Parmesan for topping

• Croutons (recipe below)

Instructions

1. Grill the Chicken:
   Rub chicken breasts with olive oil, season, and grill until cooked through (internal temp: 165°F). Let rest, then slice.

2. Make the Dressing:
   Whisk or blend egg yolk, anchovies, garlic, mustard, and lemon juice. Slowly drizzle in oil while whisking until thick. Stir in Parmesan. Adjust seasoning.

3. Assemble the Salad:
   Toss romaine in dressing. Top with sliced chicken, croutons, shaved Parmesan. Serve immediately.

Homemade Croutons:

• 3 cups rustic bread, cut into ¾-inch cubes (sourdough or baguette work great)

• 3 tbsp olive oil

• 1 garlic clove, finely grated or pressed

• ½ tsp kosher salt

• ¼ tsp black pepper

• Optional: 1 tbsp grated Parmesan or a pinch of Italian herbs

Instructions:

1. Preheat oven to 375°F (190°C).

2. In a bowl, toss the bread cubes with olive oil, garlic, salt, and pepper until well coated.

3. Spread out on a baking sheet in a single layer.

4. Bake for 12–15 minutes, turning once halfway through, until golden and crisp.

5. Let cool before adding to the salad.