• ½ cup grated Parmesan
  • 2 skinless, boneless chicken breasts
  • ¼ cup fresh lemon juice
  • 2 Tbsp. olive oil mayonnaise
  • 2 tsp. minced fresh garlic
  • 2 tsp. Dijon
  • 1 tsp. anchovy paste
  • ½ tsp. Worcestershire sauce
  • ⅓ cup extra-virgin olive oil
  • 12 cups chopped romaine (1 head)
  • Shaved Parmesan (optional)
  • 1 cup whole-wheat bread cubes
  • ¼ cup olive oil
  • ½ tsp. each dried basil and paprika
  • Salt and black pepper to taste


Whisk together grated Parmesan, lemon juice, mayonnaise, garlic, Dijon, anchovy paste, and Worcestershire. Whisk in ⅓ cup oil until emulsified; season with salt and pepper. Toss romaine and croutons with dressing; garnish with shaved Parmesan.
Rub 2 skinless, boneless chicken breasts with 1 tbsp olive oil, season. Place pan over a medium heat for 1 min, until hot, but not smoking. Lay the chicken on the pan (it will sizzle if it’s hot enough) and leave for 4 mins.
Turn the chicken, then cook for 4 mins more. Check if it’s cooked by poking the tip of a knife into the thickest part; there should be no sign of pink and juices will run clear.
Add to bowl of salad and enjoy!