Chicken Caesar Salad

Instructions

1. Step 1

   Pat the chicken dry. Coat it with 1 tbsp (15 ml) olive oil, ⅝ tsp (3 gr) salt, and ⅞ tsp (2 gr) black pepper.

   Ingredients used: 600.0 gr Chicken Breast, 2.0 gr Ground Black Pepper, 15.0 ml Olive Oil, 3.0 gr Salt

   Cookware: cutting board, tongs

2. Step 2

   Heat the skillet over medium heat. Cook the seasoned chicken, turning once, until browned and the thickest part reaches 74°C.

   Timer: 12 min (fixed)

   Cookware: Kitchen thermometer, skillet, tongs

3. Step 3

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

   Timer: 5 min (fixed)

   Cookware: Chef Knife, cutting board

4. Step 4

   Whisk the mayonnaise, lemon juice, olive oil, anchovy, garlic, Dijon mustard, Worcestershire sauce, ⅜ tsp (2 gr) salt, ⅜ tsp (1 gr) black pepper, and 30 gr Parmesan until combined.

   Timer: 3 min (fixed)

   Ingredients used: 20.0 gr Anchovy, 10.0 gr Dijon Mustard, 8.0 gr Garlic, 1.0 gr Ground Black Pepper, 30.0 ml Lemon Juice, 120.0 gr Mayonnaise, 30.0 ml Olive Oil, 30.0 gr Parmesan Cheese, 2.0 gr Salt, 10.0 ml Worcestershire Sauce

   Cookware: small bowl, whisk

5. Step 5

   Place the romaine and croutons in the large bowl. Add the dressing and 50 gr Parmesan, then toss until evenly coated.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 gr Crouton, 50.0 gr Parmesan Cheese, 500.0 gr Romaine Lettuce

   Cookware: large bowl, tongs

6. Step 6

   Divide the salad among four plates and top with the sliced chicken. Serve promptly.

   Cookware: tongs