Chicken Caesar Salad

Chicken Caesar Salad
You will surprised how delicious (and proud you will be) when you taste this restraunt style salad!

Ingredients

Croutons:

Half a baguette, cut into 1" cubes

1 tablespoon dried oregano

Olive oil for drizzling

Salt and pepper

Dressing:

Zest and juice of 1 lemon

1/2 cup olive oil

1/4 cup mayonnaise

5 anchovies, packed in oil

2 cloves garlic, peeled

3 large splashes of Worcestershire sauce

Chicken:

3 tablespoons olive oil

Salt and pepper

3 boneless skinless chicken breasts

Salad:
1 head of romaine lettuce

1 cup chunk of Grana Padano Parmesan cheese (I use 1/2 cup grated Parmesan cheese)

Ingredients 

Croutons:

Preheat oven to 375°F.

Place baguette chunks in a large bowl and add oregano, oil and season with salt and pepper.

Toss well, making sure they bread is well coated with oil and spread out on a baking sheet.

Toast in oven until they are crisp and golden, about 20 minutes.

Dressing:

Place dressing ingredients in a bowl and whisk well or alternately, puree with an immersion blender
until smooth.

Chicken:

Heat a skillet over medium-high heat and add oil.

When it is hot, season chicken breasts with salt and pepper and then sear them for 8 minutes per side, or until they are cooked through. Let cool slightly.

Salad:

Tear romaine into large pieces and put into a large salad bowl.

Add croutons, slice chicken breasts, and then pour in dressing and toss well.

Garnish with the cheese by slicing it into ribbons with a vegetable peeler.
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