Classic Chicken Caesar Salad

Note to those with sensitivities, the recipe includes raw eggs. If you can’t hack the whole raw egg thing, just use two tablespoons of mayo instead, and you’ll be good to go. I have farm fresh eggs available to me, so I don’t worry about it too much.

For the dressing:
Put all the dressing ingredients into a blender with the exception of the olive oil, and blend on low speed just until mixed, a few seconds. With the blender still on low, drizzle in the olive oil, until incorporated and frothy, about 1 minute. Reserve.

For the salad:
Heat a large skillet over medium heat, and add the olive oil. Cut the two chicken breasts in half length-wise so you’re left with four thin chicken breasts. Season with salt and pepper, and add chicken into the pan. Cook for 3-5 minutes per side, or until the chicken is done. Remove to a plate to cool.

Add about half the lettuce into a very large bowl, and add ¼ cup of the dressing. Toss until all the lettuce is coated, and transfer to two plates. Repeat with the remaining lettuce, and another ¼ cup of the dressing. Top the lettuce with the shaved Parmesan cheese and croutons. Slice each chicken breast into ¼ inch strips, and place on each salad. Enjoy!