# What Goes In:
→ Salad Base
01 - 2 large heads romaine lettuce, washed, dried, and chopped
02 - 1 cup cherry tomatoes, halved (optional)
03 - ½ cup shaved Parmesan cheese
→ Croutons
04 - 3 cups day-old bread, cubed
05 - 2 tablespoons olive oil
06 - ½ teaspoon garlic powder
07 - ¼ teaspoon salt
08 - ¼ teaspoon black pepper
→ Protein
09 - 2 grilled chicken breasts, sliced (or 1 can chickpeas, drained and roasted, or 8 ounces grilled shrimp)
→ Caesar Dressing
10 - ¼ cup mayonnaise
11 - 2 tablespoons plain Greek yogurt
12 - 2 tablespoons freshly squeezed lemon juice
13 - 2 teaspoons Dijon mustard
14 - 2 teaspoons Worcestershire sauce
15 - 1 garlic clove, minced
16 - 2 anchovy fillets, finely minced (optional)
17 - ¼ cup grated Parmesan cheese
18 - Salt and black pepper to taste
# How to Make It:
01 - Preheat oven to 375°F. Toss bread cubes with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and bake for 8 to 10 minutes until golden and crisp. Remove from oven and cool completely.
02 - In a bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, garlic, anchovies if using, Parmesan, salt, and pepper until smooth and well combined.
03 - Prepare your chosen protein: grill chicken breasts until cooked through and slice, or roast drained chickpeas at 400°F tossed with olive oil, salt, and pepper for 20 minutes, or grill shrimp until opaque and just cooked through.
04 - In a large bowl, toss chopped romaine with half the Caesar dressing. Add cherry tomatoes and shaved Parmesan cheese, mixing gently to combine.
05 - Top salad with prepared croutons and protein of choice. Drizzle remaining dressing over the top and serve immediately.
