CHICKEN CAESAR SALAD THAT KICKS ASS AND TAKES NAMES.
Ingredients:
Dressing:
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
1 Small Can Anchovy Fillets, drained and chopped coarsely
3 tbs. fresh Lemon Juice
5-6 Garlic Cloves peeled and chopped coarsely
2 tbs. Dijon mustard
1 Egg Yolk
3/4 cup EVOO

Croutons:
3 tbs. olive oil
6 garlic cloves, minced
2 tsp. chopped fresh Thyme
1 tsp. chopped fresh Rosemary
3 3/4-inch-thick country bread slices, crusts cut off, bread cut into 3/4-inch cubes (about 4 cups total)
Salad:
1 ‘head’ coarsely torn Romaine Lettuce (about 9 ounces)

Chicken:
2 Chicken Breasts, skinless and trimmed.
Salt and Black Pepper for the Chicken.

Final:
1/2 cup freshly grated Parmesan cheese
Cracked black pepper

How to:
Dressing:
Combine 1/2 cup Parmesan, 1/2 the Anchovies, Lemon Juice, 5-6 Garlic Cloves, and Dijon Mustard in a food processor; blend well. Add the egg yolk. Pulse once or twice.

With processor running, slowly add olive oil. Season with Salt and pepper.

Croutons:
Preheat oven to 325°F.
Heat 3 tablespoons oil in heavy medium skillet over medium heat. Add minced Garlic, Thyme and Rosemary; saute until fragrant, about 1 minute.
Remove from heat. Add Bread Cubes to skillet with Garlic-Herb-Oil and toss to coat.
Spread out Bread Cubes on rimmed baking sheet. Sprinkle with Salt and Pepper. Bake just until croutons are golden, stirring occasionally, about 15 minutes.

Chicken.
Liberally season with Salt and Pepper.
Using a heavy-bottomed pan or skillet [i use cast iron for this] over high heat, drizzle a little EVOO - about 1-2 tbs.. When a drop of water flicked from your finger sizzles and pops, add the chicken.
Flip the chicken after about 4-5 minutes [keep an eye on it - it can over cook in the blink of an eye] to blacken the other side. When done, take it out of the pan an allow it to cool slightly on a plate.
At just above room temperature, slice the chicken into 1/2-wide strips.

Assembly:
Classically, Caesar Salads on Lettuce use the inverted 'spear' of the lettuce as a platform. During the summer I will serve this as 'finger food':
Take a firm 'spear' of Lettuce and place several Croutons and several strips of Chicken in the 'v-trough'. Slowly pour some of the dressing over the Croutons, Chicken and Lettuce. Garnish with a little freshly grated Parmesan and a few of the reserved Anchovies.

In a sit-down-dinner situation, I tear up the Lettuce into large pieces, pile liberally on a plate, place 1/4 to 1/3 of the Chicken on the center, add some of the Anchovies and drizzle over the whole heap the Dressing, garnishing with a couple sliced cherry tomatoes and the rest of the grated Parmesan.

In a buffet style setting, I cross-slice the entire Romaine Lettuce and, in a large bowl loosely toss with about 2/3 cup of Dressing and 1/4 cup of grated Parmesan. After that, I'll cross-cut the strips of Chicken to about a single bite-size and toss them in as well. I'll cut the remaining Anchovies into about 1/4-inch segments and toss them as well. Then, dust off with some of the grated Parmesan.