Ultimate Chicken Caesar Salad

Ingredients

1 pound boneless, skinless chicken breasts

1 cup water

1 tablespoon kosher salt

1/2 teaspoon granulated sugar optional

to taste Freshly ground black pepper

as needed Olive oil

as needed lemon juice

3 tablespoons olive oil

1 large garlic clove, minced

A few gratings lemon zest

Scant 1/2 teaspoon kosher salt

4 cups bread, cubed (sourdough, ciabatta, or a white country bread work well)

1/4 cup grated parmesan optional

2 tablespoons mayonnaise (25 grams)

1 small garlic clove, minced

1 teaspoon worcestershire sauce or anchovies, minced

1 teaspoon smooth dijon mustard

1 to 2 tablespoons lemon juice

1/4 cup olive oil

as needed Salt and freshly ground black pepper

3 romaine, chopped to the size you like “hearts” or 2 full heads

as needed parmesan Additional grated

Equipment

grill

oven

Directions

At any point up to 2 days in advance, but even 15 to 20 minutes will have a positive effect, combine the water, salt, and sugar, if using in the bottom of a smallish dish. Nestle in chicken breasts and put mixture in the fridge for as long as you have.

When you’re ready to cook the chicken, drain it and pat it dry on paper towels. Rub lightly with olive oil and season generously with salt and pepper. Grill on high heat until cooked through, flipping once. It rarely takes more than 8 to 10 minutes. Set aside to rest for 5 to 10 minutes before slicing thin. Squeeze a little lemon juice over once you do.

Heat oven to 400 degrees. Mix the bread cubes with the oil, garlic, zest, salt, and pepper; stir in parmesan, if using (I promise they’re good either way) and spread on a large rimmed baking sheet. Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 15 minutes. Set aside to cool.

Whisk all the ingredients in a small bowl and whisk until smooth. Don’t skimp on the salt and pepper; they’re going to wake the whole thing up.

Toss lettuce, chicken, and croutons with about 2/3 of the dressing (reserve the rest if it needs more), plus parmesan, until everything is evenly coated. Season with more salt and pepper if needed.