Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp Worcestershire sauce
  • 2 tsp anchovy paste
  • 1 clove garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp water
  • 3 cups sourdough bread, cubed
  • 2 tbsp unsalted butter, melted
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 2 large Romaine hearts, chopped
  • 1/2 cup shaved Parmesan cheese

Instructions:

  1. Pat the chicken breasts dry. Rub with olive oil, salt, and pepper.
  2. Heat a cast iron skillet over medium-high heat. Sear the chicken for 6–8 minutes per side until the internal temperature reaches 165°F (74°C). Let the meat rest for 5 minutes before slicing.
  3. In a small bowl or blender, combine mayonnaise, lemon juice, Worcestershire sauce, anchovy paste, and minced garlic. Whisk until smooth.
  4. Fold in the grated Parmesan cheese. If the dressing is too thick, whisk in water one tablespoon at a time.
  5. Toss sourdough cubes with melted butter, olive oil, garlic powder, and salt.
  6. Spread croutons on a baking sheet and toast at 375°F (190°C) for 8–10 minutes, shaking halfway through, until golden brown.
  7. Place chopped Romaine in a large bowl. Drizzle half the dressing over the greens and toss gently to coat.
  8. Add the sliced chicken and croutons on top. Finish with shaved Parmesan and freshly cracked black pepper.