Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon garlic powder (5 g)
  • 1 teaspoon onion powder (5 g)
  • Salt and pepper to taste
  • 1/2 cup mayonnaise (120 ml)
  • 2 tablespoons Dijon mustard (30 ml)
  • 2 tablespoons lemon juice (30 ml)
  • 2 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese (50 g)
  • 1 teaspoon Worcestershire sauce (5 ml)
  • 2 cups Romaine lettuce, chopped
  • 1 cup croutons (about 100 g)
  • Extra grated Parmesan cheese, for garnish

Instructions:

  1. In a mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, and minced garlic. Whisk until smooth, then stir in grated Parmesan cheese and Worcestershire sauce. Season with salt and pepper. Refrigerate for at least 30 minutes.
  2. Pat chicken breasts dry with paper towels and season both sides with garlic powder, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat.
  3. Add chicken breasts to the skillet, and cook for 6-7 minutes without moving, until golden brown. Flip and cook for an additional 6-7 minutes, or until the internal temperature reaches 165°F (74°C).
  4. Remove chicken from skillet; let it rest for 5 minutes before slicing. In a large bowl, toss chopped Romaine lettuce with the creamy Caesar dressing. Top salad with sliced chicken, croutons, and additional grated Parmesan.
  5. Plate the salad and chicken, drizzling with more dressing if desired, and enjoy!