Classic Pan-Seared Chicken Caesar Salad

• Boneless, skinless chicken breast

  2 count
• Romaine lettuce

  1 head
• Mayonnaise

  0.5 cup
• Parmesan cheese (grated)

  0.3 cup
• Lemon juice

  2 tbsp
• Garlic (minced)

  1 clove
• Dijon mustard

  1 tsp
• Worcestershire sauce

  0.5 tsp
• Anchovy paste

  0.5 tsp
• Olive oil (for dressing)

  2 tbsp
• Salt (for dressing)

  0.3 tsp
• Black pepper (for dressing)

  0.3 tsp
• Day-old rustic bread (cubed)

  1.5 cup
• Olive oil (for croutons)

  1 tbsp
• Garlic powder

  0.3 tsp
• Dried Italian herbs

  0.3 tsp
• Salt (for chicken)

  0.5 tsp
• Black pepper (for chicken)

  0.5 tsp
• Olive oil (for searing chicken)

  1 tbsp

All Steps

1. 1

   Preheat oven to 375°F (190°C). For the croutons, toss bread cubes with 1 tbsp olive oil, garlic powder, and Italian herbs. Spread on a baking sheet and bake for 8-10 minutes, or until golden and crispy. Set aside.

2. 2

   Pat chicken breasts dry. Season generously with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and sear for 5-7 minutes per side, or until cooked through and an internal temperature of 165°F (74°C) is reached. Remove from skillet, let rest for 5 minutes, then slice against the grain.

3. 3

   In a medium bowl, whisk together mayonnaise, grated Parmesan, lemon juice, minced garlic, Dijon mustard, Worcestershire sauce, and anchovy paste (if using). Slowly drizzle in 2 tbsp olive oil while whisking constantly until well combined and creamy. Season with salt and pepper to taste.

4. 4

   Wash and thoroughly dry romaine lettuce. Tear or chop into bite-sized pieces and place in a large salad bowl.

5. 5

   Drizzle half of the dressing over the romaine and toss gently to coat.

6. 6

   Divide the dressed romaine between two plates. Arrange sliced chicken over the lettuce. Top with the homemade croutons and extra shaved Parmesan (optional). Serve immediately with remaining dressing on the side.