Caesar Salad with Grilled Chicken

Instructions

1. Step 1

   Preheat the oven to 200°C. Toss the bread cubes with 2 tbsp (30 ml) olive oil, ⅛ tsp (1 gr) salt, and ¼ tsp (0.5 gr) black pepper on a baking sheet.

   Ingredients used: 160.0 gr Bread, 0.5 gr Ground Black Pepper, 30.0 ml Olive Oil, 1.0 gr Salt

   Cookware: baking sheet, oven

2. Step 2

   Bake the croutons until crisp and golden, stirring once halfway through. Set them aside to cool.

   Timer: 10 min (fixed)

   Cookware: baking sheet, oven

3. Step 3

   Coat the chicken with 1 tbsp (15 ml) olive oil, ¼ tsp (2 gr) salt, and ½ tsp (1 gr) black pepper.

   Ingredients used: 600.0 gr Chicken Breast, 1.0 gr Ground Black Pepper, 15.0 ml Olive Oil, 2.0 gr Salt

   Cookware: cutting board

4. Step 4

   Heat a grill pan over medium heat. Grill the chicken, turning once, until browned and the thickest part reaches 74°C.

   Timer: 12 min (fixed)

   Cookware: grill pan, tongs

5. Step 5

   Transfer the chicken to a clean cutting board, rest it, and then slice it across the grain.

   Timer: 5 min (fixed)

   Cookware: Chef Knife, cutting board

6. Step 6

   Whisk the mayonnaise, lemon juice, Dijon mustard, anchovy fillets, garlic, Worcestershire sauce, 2 tbsp (30 ml) olive oil, 40 gr Parmesan, ¼ tsp (2 gr) salt, and ¼ tsp (0.5 gr) black pepper until creamy.

   Ingredients used: 20.0 gr Anchovy Fillet, 10.0 gr Dijon Mustard, 8.0 gr Garlic, 0.5 gr Ground Black Pepper, 45.0 ml Lemon Juice, 120.0 gr Mayonnaise, 30.0 ml Olive Oil, 40.0 gr Parmesan Cheese, 2.0 gr Salt, 10.0 ml Worcestershire Sauce

   Cookware: mixing bowl, whisk

7. Step 7

   Toss the romaine with the dressing until lightly coated. Add the croutons, sliced chicken, and remaining 60 gr Parmesan, then serve immediately.

   Ingredients used: 60.0 gr Parmesan Cheese, 600.0 gr Romaine Lettuce

   Cookware: mixing bowl, tongs