Chicken Caesar Salad

Step 1

Pour the flour onto a plate. Thoroughly dredge the chicken in the flour. Shake off any excess. (Dredging is yummy but optional!)

Step 2

Heat a drizzle of oil in a pan over medium-high heat. Add the chicken. Cook for 2 min.

Step 3

Flip over the chicken & lower the heat to medium. Season with salt & pepper. Continue cooking for 5-7 min, or until cooked through. Baste the chicken in the pan juices as it cooks.

Step 4

Tear the bread into pieces for croutons. Set them aside.

Step 5

Separate the egg yolk from the whites, keeping only the yolk. Add the egg yolk to an immersion blender bowl. Add the dijon mustard. Season with salt & pepper.

Step 6

Gradually drip the oil into the bowl in a slow but steady stream. Be sure to blend the dressing with an immersion blender continuously as you add the oil!

Step 7

Keeping blending in the oil as the dressing thickens.

Step 8

Add the garlic & grated parmesan to the dressing, reserving a bit of parmesan for garnish.

Step 9

Blend again until thick & creamy. Add a splash of water if the dressing seems too thick!

Step 10

When the chicken is cooked through, remove it from the pan. Set it aside on a plate to cool.

Step 11

Heat another drizzle of olive oil in the same pan over medium-high heat. Add the torn pieces of bread. Cook for 2-3 min, stirring or shaking the pan as the croutons brown. Season with salt & pepper.

Step 12

Slice the chicken into strips.

Step 13

Arrange torn pieces of romaine heart, sliced chicken & croutons on a plate. Drizzle generously with the delicious dressing. Top with shavings of parmesan. Mangia!