Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon (5g) garlic powder
  • 1/2 teaspoon (2.5g) smoked paprika
  • Salt and freshly ground black pepper to taste
  • 6 slices of stale bread (French baguette or similar), cut into 1-inch cubes
  • 2 tablespoons (30ml) olive oil
  • 1/2 teaspoon (2.5g) garlic powder
  • 1/4 teaspoon (1.25g) dried Italian herbs
  • Salt and freshly ground black pepper to taste
  • 2 cloves garlic, minced
  • 2 anchovy fillets, finely minced (optional, but highly recommended!)
  • 2 large egg yolks, pasteurized (or use store-bought pasteurized egg yolks)
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) Dijon mustard
  • 1/2 cup (120ml) olive oil, extra virgin
  • 1/4 cup (60ml) grated Parmesan cheese, plus more for serving
  • 2 tablespoons (30ml) water (or more to thin if needed)
  • Salt and freshly ground black pepper to taste
  • 2 heads romaine lettuce, washed, dried, and roughly chopped
  • Grated Parmesan cheese, for serving
  • Optional: Cherry tomatoes, halved

Instructions:

  1. Combine chicken with olive oil, lemon juice, garlic powder, paprika, salt, and pepper. Marinate for at least 30 minutes.
  2. Toss bread cubes with olive oil, garlic powder, Italian herbs, salt, and pepper. Bake until golden brown and crispy.
  3. Cook the marinated chicken until cooked through. Let it rest and then slice.
  4. Whisk together garlic, anchovies (if using), egg yolks, lemon juice, and Dijon mustard. Slowly drizzle in olive oil while whisking constantly to emulsify. Stir in Parmesan cheese and water to achieve desired consistency. Season with salt and pepper.
  5. In a large bowl, toss romaine lettuce with Caesar dressing. Add cooked chicken and croutons.
  6. Garnish with grated Parmesan cheese and optional cherry tomatoes. Serve immediately.