Grilled Chicken Caesar Salad

4 Chicken Breast, cut in half horizontally

Salt

1 1/2 Tsp. Freshly Ground Black Pepper

4 Anchovy's Smashed to a Paste

8 Cloves of Garlic, minced

3 Tbsp. Mayo

1 Tbsp. Dijon Mustard

1 Tbsp. Extra Virgin Olive Oil

8 Shallots, halved horizontally

Salad

4 Anchovy's, smashed to a paste

2 Lemons

2 Tbsp. Mayo

5 Tbsp. Dijon Mustard

1 Tbsp. Olive Oil

2 Oz. Parmesan Cheese

Salt

Freshly Ground Black Pepper

2 Romaine Hearts, roughly chopped

1 Loaf of Country Style Bread, sliced on a diagonal

In a medium sized bowl, add in the anchovy paste, garlic, mayo, mustard, Olive Oil, and the 1 1/2 Tsp. freshly grated black pepper, and mix until combined.

Season front and back of each chicken breast with salt and place into the mayo making sure each piece is evenly covered, set aside.

Pre-heat your grill or grill pan and place the halved shallots and chicken on top of the grill. Grill the chicken 2-3 minutes on each side or until fully cooked through. Grill Shallots until slightly softened about 6-8 minutes total, making sure to turn often. Slice the chicken and shallots after resting for 5 minutes.

Cut your bread pieces on a diagonal and lightly drizzle with olive oil, salt, and pepper. Grill each piece of bread until lightly toasted. Set aside.

In a large bowl, zest and juice your lemons, add in the anchovy paste, mayo, mustard, olive oil and whisk to combine. Stir in the parmesan cheese, taste, and season with salt and pepper. Add chopped romaine and toss to combine.

Plate the salad, top with sliced shallots, chicken, and a piece of crostini on the side. Serve and enjoy.