Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon lemon juice (15 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1/2 teaspoon onion powder (2.5 ml)
  • 1/4 teaspoon salt (1.25 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 6 slices day-old crusty bread (such as sourdough or baguette), cut into 1-inch/2.5 cm cubes
  • 3 tablespoons olive oil (45 ml)
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian herbs (5 ml)
  • 1/4 teaspoon salt (1.25 ml)
  • 2 large egg yolks
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard (15 ml)
  • 2 tablespoons lemon juice (30 ml)
  • 1 teaspoon Worcestershire sauce (5 ml)
  • 1/2 teaspoon anchovy paste (2.5 ml) (or 2 anchovy fillets, finely minced)
  • 1/4 cup grated Parmesan cheese (25g)
  • 1/2 cup olive oil (120 ml)
  • Salt and freshly ground black pepper to taste
  • 2 heads romaine lettuce, washed, dried, and roughly chopped
  • 1/2 cup grated Parmesan cheese (50g), for garnish
  • Freshly ground black pepper, to taste

Instructions:

  1. Whisk together marinade ingredients. Marinate chicken for at least 30 minutes in the fridge.
  2. Toss bread cubes with olive oil, garlic, herbs, and salt. Bake until golden brown and crispy, tossing halfway through.
  3. Grill chicken breasts over medium-high heat until cooked through, reaching an internal temperature of 165°F (74°C). Let rest for a few minutes, then slice.
  4. Whisk egg yolks, garlic, mustard, lemon juice, Worcestershire sauce, and anchovy paste (or minced anchovies) in a bowl. Slowly drizzle in olive oil while whisking constantly to emulsify. Stir in Parmesan cheese. Season with salt and pepper to taste.
  5. Combine romaine lettuce, grilled chicken, and croutons in a large bowl. Drizzle with Caesar dressing and toss gently to coat.
  6. Top with additional Parmesan cheese and freshly ground black pepper. Serve immediately.