For the Dressing:

In a high-capacity blender, add all the ingredients. Blend until smooth. Taste and add any additional salt or lemon juice to your liking.

Will last in an airtight container for up to 7 days.

Note: I did make this using my Beast Mini Blender and I was afraid it might be too thick for the blender to combine it all, but that blender is indeed, a beast. It came out all blended and creamy!

Chicken Caesar Salad

For the Chicken:

Mix the juice from the lemon, olive oil, salt and balsamic vinegar to make your marinade. Marinate chicken overnight or for at least 4 hours.

For the Stove:

1. Heat a nonstick pan over medium-high heat (must be nonstick because of the balsamic vinegar – I used my Hexclad which I am still obsessed with). Add 1 tablespoon olive oil.

2. Add chicken, discarding the marinade. Sauté for 5-6 minutes. Flip and sauté for an additional 5 minutes. Remove to cutting board and tent with foil.

3. After chicken has rested for 5-8 minutes, slice into strips.

For the Grill:

I love grilling this chicken because the balsamic vinegar gets a delicious char!

1. Heat grill to medium heat (between 375-400 degrees F). Oil grill grates.

2. Add chicken, discarding the marinade. Grill for 5 minutes on each side. Remove to cutting board and tent with foil.

3. After chicken has rested for 5-8 minutes, slice into strips.

For the Sourdough Croutons:

1.     Slice the sourdough into 1 inch slices, about 4-5 slices. Brush each side with olive oil. Place under broiler and broil for about 3-4 minutes on each side until golden brown.

2.     Rub each slice of bread with the garlic clove.

3.     Cut into cubes.

Assembling the Salad

Listen, unless your grocery store or farmer’s market has really great romaine… I need you to skip the romaine that comes in a box or bag (mine is always very questionable). Pick up a head of romaine lettuce that you bag yourself. It is always fresher, greener and crispier!

Wash the romaine, either serve on a large platter as whole lettuce leaves or you can chop your romaine. Add chicken (cubed or cut into strips), freshly grated Parmesan, and freshly cracked black pepper. Add a generous amount of Caesar dressing and toss. Top with croutons.