Chicken Caesar Salad

• Garlic Croutons
• 2 targe cloves garlic , minced fine or pressed through garlic press
• 1/4 teaspoon table salt
• 3 tablespoons extra-virgin olive oil
• 3 tups 3/4-inch bread cubes from 1 baguette or country loaf
• Broiled Chicken Breasts
• 6 tablespoons kosher salt or 3 tablespoons table salt
• 3 tablespoons granulated sugar
• 4 toneless, skinless chicken breast halves (about 6 ounces each), trimmed of excess fat
• Ground black pepper
• Caesar Dressing
• 2 targe eggs
• 2 tablespoons lemon juice , plus 2 more teaspoons from one lemon
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon table salt
• 1/8 teaspoon ground black pepper
• 1 tedium clove garlic , minced fine or pressed through garlic press (about 1 teaspoon)
• 4 tnchovy fillets (flat), minced (about 1 1/2 teaspoons)
• 1/3 tup extra-virgin olive oil
• Salad
• 2 tedium heads romaine lettuce (large outer leaves removed) or 2 large romaine hearts; washed, dried, and torn into 1 1/2-inch pices (about 10 cups lightly packed)
• 1/3 tup grated Parmesan cheese

1. 1. For the croutons: Adjust oven rack to middle position and heat oven to 350 degrees. Mix garlic, salt, and oil in small bowl; let stand 20 minutes to infuse flavors, then pour through fine-mesh strainer into medium bowl. Add bread cubes and toss to coat. Spread bread cubes in even layer on rimmed baking sheet; bake, stirring occasionally, until golden, 12 to 15 minutes. Cool croutons on baking sheet to room temperature.
2. 2. For the chicken: Dissolve salt and sugar in 1 1/2 quarts cold water in gallon-sized zipper-lock bag or plastic container. Add chicken and seal bag, pressing out as much air as possible; refrigerate 30 minutes until fully seasoned. Remove chicken from brine, dry thoroughly with paper towels, and season with pepper.
3. 3. Meanwhile, adjust oven rack to upper-middle position and heat broiler. Spray broiler pan top lightly with nonstick cooking spray and position over pan bottom. Place chicken on pan; broil until spotty brown and firm to the touch, about 8 minutes, turning chicken halfway through cooking. Transfer chicken to plate and set aside.
4. 4. For the dressing: Bring 2 inches water to boil in small saucepan over high heat. Lower eggs into water and cook 45 seconds; remove with slotted spoon. When cool enough to handle, crack eggs open; reserve yolks in small bowl and discard whites, (see illustrations below). Add lemon juice, Worcestershire, salt, pepper, garlic, and anchovies to yolks; whisk until smooth. Whisking constantly, add oil in slow, steady stream. Adjust seasonings with salt and pepper.
5. 5. To finish the salad: Toss ingredients together

garlic, garlic, salt, extravirgin olive oil, bread, chicken breasts, kosher salt, sugar, chicken, ground black pepper, caesar dressing, eggs, lemon juice, worcestershire sauce, salt, ground black pepper, clove garlic, anchovy, extravirgin olive oil, salad, outer, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/chicken-caesar-salad-50036137 (may not work)