20-30 minutes before grilling let chicken sit in a simple marinade: sprinkle over chicken breast salt and pepper. For this recipe, you`d better slice chicken breast horizontally into 2 pieces (place chicken breast on a cutting board and hold it with your other hand to help you in the process).
While chicken breast is marinating, let`s make some crunchy croutons. Cut off crust and slice bread into cubes. Take a day old bread, as it will be easier to cut it.
In a mixing bowl whisk together 3 tablespoons of olive oil, black pepper (freshly ground) and chili powder.
Toss bread cubes in this mixture with seasoning.
Spread bread cubes evenly on a baking tray and bake until desired crispiness (as a rule, it takes about 10 minutes at 180 C/350 F until croutons turn golden brown).
Do not forget to cool croutons before using in the salad.
Mix together minced garlic with anchovy fillets.
Add mustard, lemon juice, freshly ground pepper and salt to taste.
By whisking egg yolk into the mixture, start mixing all the ingredients together.
To make it even smoother, you can use blender. When all the ingredients are blended nicely together, start pouring olive oil in a slow steady stream while you continue blending. When you added all the volume of olive oil, your dressing is ready.
Heat a grill pan over medium-high heat, place chicken and grill it until cooked through (depending on the thickness of chicken slices, it can take you up to 10 minutes for each side to cook).
Before using romaine leaves in a salad, rinse them thoroughly and dry. Tear or chop lettuce into bite-sized pieces; place them for a first layer in a serving plate.
Top lettuce with cut into pieces grilled chicken and cooled croutons.
Generously sprinkle with shredded parmesan cheese (or parmesan shavings) and drizzle with Caesar salad dressing. Serve immediately!