Chicken caesar salad

Enjoy a scrumptious Chicken Caesar Salad filled with perfectly grilled chicken, crisp lettuce, creamy dressing, and savory Parmesan cheese. A delightful burst of flavors!

Ingredients:

• 1 tablespoon Dijon mustard
• Kosher salt
• 1 teaspoon coarsely ground black pepper
• 2 large cloves garlic, grated
• 1/4 cup lemon juice
• 1 tablespoon caper juice
• 4 anchovy fillets, finely chopped
• 2 teaspoons anchovy oil
• 2/3 cup extra-virgin olive oil
• 2 tablespoons extra-virgin olive oil
• 4 small chicken breasts
• Kosher salt and freshly ground black pepper
• 1 to 2 tablespoons granulated garlic
• 3 cups crustless 1-inch cubed sourdough bread
• 3 tablespoons extra-virgin olive oil
• 8 sprigs flat-leaf parsley, finely chopped, stems and all
• Freshly grated Parmesan
• Kosher salt
• 2 medium heads romaine lettuce, outer leaves removed, sliced crosswise into 3/4-to-1-inch strips
• 1 block Parmesan cheese, for grating

Instructions:

1. Prepare the dressing: Combine mustard, salt, pepper, garlic, lemon juice, caper juice, anchovies, and anchovy oil in a food processor or blender. Blend the mixture until smooth. Gradually add olive oil while blending until the dressing is emulsified. Transfer the dressing to a bowl, taste it for seasoning, and adjust the taste as needed by adding more oil if it's too lemony or more lemon if it's too oily. Refrigerate the dressing until you're ready to use it.
2. Season and cook the chicken: Heat olive oil in a large, heavy-bottomed skillet over medium-high heat. Season the chicken on both sides with salt, pepper, and granulated garlic. Once the oil is hot but not smoking, place the chicken in the skillet in a single layer without overcrowding. Let the chicken brown on one side without moving it for 3 to 4 minutes, then flip the pieces with tongs and cook for an additional 3 to 4 minutes. Remove the chicken from the skillet and let it rest for 5 to 10 minutes.
3. Prepare the croutons: Preheat the oven to 190 °C.
4. Spread bread cubes on a baking sheet, drizzle them with olive oil, and bake in the oven until golden and crispy, about 10 to 12 minutes. Sprinkle parsley and grated Parmesan over the warm croutons, then season with salt.
5. Assemble the salad: In a large mixing bowl, toss romaine lettuce with about 1/4 cup of the prepared dressing until evenly coated. Top the lettuce with a generous amount of grated cheese and the prepared croutons. Gently mix everything together, transfer the salad to a serving bowl, and sprinkle more cheese on top.
6. Slice the chicken on a cutting board and spoon some dressing over it. Cut the chicken into 1/2-inch slices crosswise and distribute them among the plates. Serve the salad alongside the chicken on each plate and drizzle additional dressing over the salad before serving.

Summary:

• Calories: 3687 kcal
• Fat: 258 g
• Protein: 230 g
• Carbs: 123 g
• Potassium: 6537 mg
• Magnesium: 510 mg