Charred Chicken Caesar Salad

Ingredients

  • Baguette, cut into 3/4 inch pieces
  • Extra Virgin Olive Oil
  • Garlic Paste
  • Boneless Skinless Chicken Breast, trimmed
  • Pepper
  • Salt
  • Mayonnaise
  • Parmesan Cheese, grated
  • Lemon Juice
  • White Wine Vinegar
  • Worcestershire Sauce
  • Dijon Mustard
  • Anchovy Fillet, rinsed and minced (optional)
  • Romaine Lettuce Hearts, halved lengthwise through cores

Steps

  1. Adjust oven rack to middle poistion and heat oven to 400 degrees. Toss baguette pieces, 1 tbsp oil, and 1 tbsp garlic paste together in a bowl. Arrange baguette pieces in single layer on rimmed baking sheet and bake until light golden brown and crsip, 6-8 minutes. Transfer croutaons to bowl and season with salt and papper to taste, set aside.
  2. Pound thicker end of chicken breasts between 2 sheets of plastic wrap to uniform thickness. Pat chicken dry with paper towels and sprinkle with salt and pepper. Arrange chicken on baking sheet and bake until chicken registers 160 degrees, 18-23 minutes, flipping halfway through baking. Transfer chicken to cutting board, tent with aluminum foil, and let rest while preparing dressing and lettuce.
  3. Wipe baking sheet clean with paper towels. Adjust oven rack to upper position and heat broiler. Whisk mayonnaise, parmesan, lemon juice, vinegar, Worcestershire, mustard, anchovy, 2 tbsp oil, 1 tbsp garlic paste, and pepper in a bowl until smooth.
  4. Brush cut sides of each romaine heart with 1 tbsp dressing. Place romaine cut side up on baking sheet and broil until lightly charred, 5-7 minutes.
  5. Slice chicken thin crosswise. Arrange romaine halves on individual plates and drizzle with remaining dressing. Top with chicken and croutons and sprinkle with extra parmesen. Serve.

Notes!

"The Complete Cooking For Two Cookbook" America's Test Kitchen