Chicken Caesar Salad

Preheat the oven to 375 F. Tear (or cut) the bread into crouton-sized pieces. Spread the pieces over a pan and sprinkle half of the oil over them. Rub the oil into the bread and season with a little salt (optional). Bake for 10 minutes, turning the croutons a few times during baking so that they brown evenly.

Rub the remaining half of the oil into the chicken breasts and season with salt. Place in a pan over medium heat and cook the chicken, flipping it a couple of times to cook all sides. Cook time will vary based on the thickness of the chicken breasts but will be at least 5-6 minutes per side. Remove from heat once the chicken is cooked through and juices run clear. Let it cool a little before cutting the chicken into bite-sized strips.

Using a peeler shave the desired amount of cheese from the block of Parmesan. Tear (or cut) the washed lettuce into large pieces. Cut the washed tomatoes into wedges.

To make the dressing, mince the garlic clove and put it into a small bowl. Mix in the lemon juice, mayonnaise, mustard, cheese, and salt and ground pepper to taste. Slowly add in the oil and mix well. The dressing should have the consistency of yogurt.

To assemble the salad, place half of the lettuce in a large serving bowl. Add half of the chicken, tomatoes, croutons, some shredded cheese, and half of the dressing. Then place the rest of the lettuce on top and top with the remaining ingredients and dressing. Mix well and serve.

Recipe adapted from BBC Good Food Chicken Caesar Salad and from Eating Well Caesar Salad Dressing recipe.