• Romaine Lettuce (1/2 head, chopped into bite size pieces, washed and dried)
  • 1 Chicken Breast (or as much as you care to eat) cut into bite size pieces

Croutons:

  • 1 piece of bread cut into 1″ cubes
  • 1 tbsp Extra Virgin Olive Oil
  • Kosher Salt & Freshly Ground Pepper

Dressing:

  • 2/3 Cups Extra Virgin Olive Oil
  • 1/3 Cups Lemon Juice
  • 1/4 cup finely grated Grano Padano Parmesan Cheese
  • 3-4 dashes Worcestershire sauce
  • 1 Egg Yolk
  • 1 Clove of garlic finely grated (microplane)
  • Kosher Salt & Freshly Ground Pepper to taste

Directions:

Preheat the oven to 425˚F.

Toss the bread cubes in the EVOO and S&P. Place in the oven for approx. 5 minutes or until golden brown.

On medium high, preheat a frying pan with 1 tbsp EVOO. When the pan and oil are hot add the chicken, it should begin to sear otherwise your pan is not hot enough. Add S&P to taste, cook for 5-10 minutes or until desired doneness (should not be any pink in the chicken).

Mix all of the dressing ingredients in a mason jar or another container with a lid, shake until blended.

Plate the lettuce, chicken, croutons and pour about 1/2 the dressing on top. Shave some Parmesan for added flavour. Add extra freshly ground pepper to taste.

Enjoy!

Shendy.