Chicken Caesar Salad

Ingredients

Instructions

1. 1

   Season 2 chicken breasts with salt, pepper, and garlic powder. Pan-sear in olive oil over medium-high for 6-7 minutes per side until cooked through (165°F internal). Rest 5 minutes, then slice.

2. 2

   For dressing: mash 4 anchovy fillets and 2 minced garlic cloves to a paste with the side of a knife. Whisk with 1 egg yolk, 2 tbsp lemon juice, 1 tsp Dijon mustard, and 2 tbsp grated parmesan.

3. 3

   Slowly drizzle in ½ cup olive oil while whisking continuously — should emulsify into a creamy dressing. Taste and adjust with more lemon, salt, or anchovies. Should be assertive — Caesar isn't shy.

4. 4

   For croutons: cut day-old bread into ¾-inch cubes. Toss with 3 tbsp olive oil, salt, and a smashed garlic clove. Bake at 375°F for 12-15 min, tossing once, until deep golden.

5. 5

   Wash and dry 2 heads of romaine. Spin-dry thoroughly — wet greens dilute the dressing. Tear into bite-size pieces, don't chop (knife-cut romaine browns at the edges).

6. 6

   In a large bowl, toss romaine with ⅔ of the dressing until every leaf is coated. Top with sliced chicken, croutons, shaved parmesan, more dressing if needed, and cracked black pepper. Serve immediately.