For the salad
1 large Romaine lettuce or Lettuce Ice Berg, washed and chopped
1 chicken breast
½ cup croutons
¼ cup Parmesan cheese, grated or shaved
Salt & black pepper
½ tsp garlic powder
½ tsp paprika
1 tsp olive oil

For the Caesar dressing
½ cup mayonnaise
2 garlic cloves, finely minced
1½ tbsp lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
2 tbsp grated Parmesan
1 - 2tsp Sugar (optional)
¼ tsp black pepper
1–2 tbsp water, as needed

👩‍🍳 Method
Season the chicken with salt, pepper, garlic powder and paprika.
Heat olive oil in a pan and cook the chicken for about 5–7 minutes per side, until cooked through. Rest for a few minutes, then slice.
Make the dressing: Whisk mayonnaise, garlic, lemon juice, Dijon mustard, Worcestershire sauce, Parmesan, anchovy and black pepper until smooth. Add a little water to loosen.
Put the romaine lettuce in a large bowl and toss with the dressing.
Add the sliced chicken and croutons.
Finish with plenty of Parmesan shavings and freshly cracked black pepper.

🥖 Homemade Croutons

Ingredients
3–4 slices bread — white, sourdough, or French bread
1½ tbsp olive oil or melted butter
½ tsp garlic powder
¼ tsp dried oregano
Black pepper, to taste
1 tbsp grated Parmesan (optional, but great for Caesar salad)

Method
Cut the bread into small cubes.
Put them in a bowl and add olive oil/butter, garlic powder, oregano and pepper.
Toss well so every piece is lightly coated.
Cook in a pan on medium flame tossing halfway, until golden and crispy.
Let them cool completely — they'll become even crunchier.