Grilled Chicken Breast Caesar-ish Salad

Ingredients

• 12 oz Chicken Breast
• 1 large head romaine or kale, chopped
• ½ cup grated parmesan
• 3 tbsp mayo or Greek yogurt
• 1 tbsp dijon mustard
• 1 tbsp lemon juice
• 1 clove garlic, grated
• 1 tsp worcestershire or soy sauce
• 2 cups torn bread, for croutons
• 3 tbsp olive oil

Method

1. Toss the torn bread with 2 tablespoons oil and salt; toast in a skillet or 400°F oven until golden and cracker-crisp, 8–10 minutes.
2. Season the Chicken Breast and cook in the remaining oil over medium-high until charred outside and just done inside. Rest 5 minutes, then slice against the grain.
3. Whisk mayo, dijon, lemon, garlic, worcestershire, and half the parmesan with a splash of water into a pourable dressing.
4. Toss the greens with most of the dressing, pile on Chicken Breast and croutons, and finish with the rest of the parmesan and a crack of pepper.