A dinner-sized caesar with charred chicken and crunchy homemade croutons

$4.41/servingat the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• chicken breast400 g
• romaine2 hearts
• parmesan cheese50 g
• mayonnaise4 tbsp
• garlic2 cloves
• lemon1 ea
• worcestershire sauce1 tsp
• mustard1 tsp
• olive oil3 tbsp
• baguette1 ea

Method

1Croutons

• •Heat the oven to 400F.
• •Tear the baguette into rough 1 inch chunks.
• •Toss the baguette chunks with 2 tbsp of the olive oil, one grated garlic clove and a pinch of salt.
• •Bake 10 to 12 minutes until deeply golden, tossing once.

2Dressing

• •Meanwhile, in a bowl, whisk the mayo, the remaining grated garlic, the juice of half of the lemon, the worcestershire and the mustard.
• •Whisk in half of the parmesan, finely grated, and a splash of water until the dressing is a drizzle consistency.

3Chicken

• •Butterfly the chicken breasts flat by halving them horizontally almost through and opening like a book.
• •Season the chicken with salt and pepper.
• •Heat the remaining olive oil in a skillet over medium-high heat.
• •Sear the chicken 4 minutes per side until it reads 165F.
• •Let it rest for 5 minutes, then slice.

4Assemble

• •Chop the romaine into bite size pieces.
• •In a big bowl, toss the romaine with most of the dressing.
• •Add the croutons and half of the chicken slices, and toss once more.

5Plate

• •Divide the salad between two wide bowls.
• •Arrange the remaining chicken on top and drizzle with the extra dressing.
• •Shave the remaining parmesan over with a peeler and finish with cracked pepper.