Chicken Caesar Salad

Instructions

1. 1

   Pound 2 large chicken breasts to an even thickness. Season with 3 tablespoons olive oil, Italian seasoning, salt, and black pepper. Cook in a hot skillet over medium-high heat for 5–6 minutes per side until the internal temperature reaches 165°F (74°C) and the outside is golden brown.

2. 2

   Let the chicken rest for 5 minutes, then slice thinly on the bias.

3. 3

   In a bowl, whisk together 3 tablespoons mayonnaise, 2 tablespoons fresh lemon juice, 1 tablespoon Worcestershire sauce, 2 cloves minced garlic, 2 teaspoons Dijon mustard, and 2 teaspoons anchovy paste until smooth. Stir in ½ cup finely grated Parmesan cheese; season with salt and plenty of black pepper. Taste — the dressing should be boldly seasoned and slightly tangy.

4. 4

   In a large bowl, toss 2 large heads of chopped romaine lettuce with enough dressing to coat every leaf evenly. Add 2 cups croutons and ½ cup shaved Parmesan.

5. 5

   Divide the salad among plates and top with the sliced chicken. Grind extra black pepper over the top and serve immediately.