Ingredients

• Chicken Breast: 2 boneless, skinless
• Romaine Lettuce: 1 large head, chopped
• Croutons: 1 cup
• Parmesan Cheese: 1/2 cup, shaved or grated
• Olive Oil: 1 tbsp (for chicken)
• Salt: to taste (for chicken)
• Black Pepper: to taste (for chicken)

↳ Dressing

• Mayonnaise: 1/2 cup
• Lemon Juice: 2 tbsp
• Dijon Mustard: 1 tbsp
• Worcestershire Sauce: 1 tsp
• Garlic: 1 clove, minced
• Anchovy Paste: 1 tsp (optional)
• Parmesan Cheese: 1/4 cup, grated
• Black Pepper: to taste

Preparation Steps

1. Preheat grill to medium-high. Season chicken breasts with 1 tbsp olive oil, salt, and pepper.
2. Grill chicken for 6-8 minutes per side, or until cooked through (internal temperature reaches 165°F/74°C). Let rest for 5 minutes, then slice.
3. In a small bowl, whisk together all dressing ingredients until smooth.
4. In a large salad bowl, combine chopped romaine lettuce, croutons, and shaved/grated Parmesan cheese.
5. Add the sliced grilled chicken to the bowl.
6. Pour dressing over the salad and toss gently to coat everything evenly.
7. Serve immediately with extra Parmesan and black pepper if desired.