Chicken Caesar Salad

Instructions

1. 01

   Begin by tossing the crouton ingredients together. Spread the croutons out onto a parchment paper lined baking sheet and bake at 350f for 10 minutes or until lightly toasted.

2. 02

   Heat a large stainless steel pan to medium heat. Pat the chicken dry and season with 1 teaspoon kosher salt and a 1/2 teaspoon of black pepper. Add 2 tablespoons of olive oil to the pan and sear the chicken until cooked through (about 3-4 minutes per side). Place the cooked chicken onto a plate, tent with foil, and set aside. After 5 minutes of resting, slice into pieces.

3. 03

   Combine all of the dressing ingredients in a food processor. Turn the processor on and slowly drizzle the olive oil through the top and blend until emulsified. Taste test and season the dressing with salt and pepper to taste. Note: The dressing can be hand whisked or can also be prepared in a wide-mouthed mason jar with an immersion blender.

4. 04

   Place the torn romaine leaves into a large bowl and spoon over 3-4 tablespoons of the dressing to start along with most of the croutons and all of the grated cheese. Toss well to coat. If extra dressing is needed, add more to your liking, and toss again.

5. 05

   Place the tossed salad into a large platter and lay the chicken strips on top. Sprinkle the remaining croutons over the salad and shave a bit of extra Parmigiano Reggiano ( a vegetable peeler works great!) all over the top. Spoon more of the dressing onto the chicken if desired or serve at the table. Enjoy!