Chicken Caesar Salad

• 1 clove Garlic, Smashed
• 2 whole Egg Yolks ( I Used Davidson's Safest Choice Eggs Pasteurized)
• 1 Tablespoon Dijon Mustard
• 1/4 cups Lemon Juice
• 2 Tablespoons Water
• 1/2 cups Extra Virgin Olive Oil
• 1/4 cups Grated Parmesan Cheese Plus Extra For Garnish
• 1/2 loaves Sourdough Baguette, Stale If Possible
• 1-1/2 Tablespoon Olive Oil
• 12 cups Romaine Lettuce, Chopped
• 1 dash Freshly Ground Pepper
• 16 ounces, weight Cooked Boneless Chicken Breast, Cut Into Bite Size Pieces

1. In a blender, add garlic, egg yolks, Dijon mustard, lemon juice and water. Process for 30 seconds then drizzle in the olive oil and continue blending until smooth. Stir in Parmesan cheese. Place in the refrigerator until ready to use.
2. To make grilled croutons: Cut the baguette in half lengthwise and brush the cut side with olive oil. Place on a grill over medium-low heat and cook each side for 2 minutes. Take it off the grill and cut into bite size pieces.
3. Evenly divide about 2 cups of romaine lettuce over 6 plates. Evenly divide the chicken over the lettuce. Add croutons over the lettuce and chicken and top with dressing and additional Parmesan cheese, if desired.
4. Note for those with sensitivities: This recipe uses raw eggs. However I used Davidson's Safest Choice(R) Eggs.

clove garlic, egg yolks, dijon mustard, ubc, water, olive oil, ubc, sourdough baguette, olive oil, romaine lettuce, freshly ground pepper, chicken

Taken from tastykitchen.com/recipes/salads/chicken-caesar-salad-3/ (may not work)