Ingredients

• 300 g chicken breast fillet
• 1 tablespoon olive oil + for drizzling
• 1/2 larger head romaine lettuce
• 6 tablespoons grated parmesan or Grana Padano
• 10 cm piece of baguette

Caesar dressing

• 4 tablespoons mayonnaise
• 1 small clove garlic
• 1 teaspoon mustard
• 1 and 1/2 teaspoons lemon juice (or 1 teaspoon wine vinegar)
• 1 teaspoon Worcestershire sauce

Preparation

1. Clean chicken fillet of membranes and sinews, cut into 4 pieces, season with salt and pepper and brush with olive oil. Heat a pan (e.g. grill or regular), place fillets and fry for about 4 minutes on each side, occasionally drizzling with additional olive oil. Set aside on a plate.
2. Place cut baguette cubes in the same pan, reduce heat to minimum and fry for about 5 minutes, stirring occasionally, until croutons are crispy. Set aside on a plate.
3. Prepare Caesar dressing: press garlic through a garlic press and mix with mayonnaise, mustard, lemon juice or wine vinegar and Worcestershire sauce. Season with salt and freshly ground black pepper, mix.
4. Rinse romaine lettuce, dry, chop, mix with half of the dressing, place in salad bowls or on plates. Season with salt if needed.
5. Add sliced chicken, drizzle with remaining dressing, sprinkle with grated parmesan and croutons.