Chicken for Chicken Caesar Salad

Chicken for Caesar Salad

https://www.seriouseats.com/grilled-chicken-caesar-salad-recipe-8656144

• 3 tablespoons (45 ml) fish sauce
• 2 tablespoons (30 ml) water
• 2 tablespoons (30 ml) soy sauce
• 1 tablespoon (15 ml) honey
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 6 boneless, skinless chicken breast halves 
• for salad: romaine and croutons

Directions

Place 1 chicken breast in a resealable plastic bag or between two pieces of plastic wrap. Pound chicken breast into an even thickness, about 3/4 inch thick. Repeat with the remaining 5 breasts.

In a large bowl, whisk fish sauce, water, soy sauce, honey, salt, and pepper together. Add chicken breasts and turn to coat evenly. Refrigerate for 30 minutes or up to 12 hours.

For stovetop griddle/pan: add some oil and cook chicken for 3-5 minutes on each side to brown, then finish in oven at about 375, using thermometer for chicken to hit 165 degrees



Dressing:
Lemon juice (about a whole lemon)
2 parts Mayo
1 part Dijon mustard
Garlic (2 cloves pressed)
Mix all that together then pour in Olive Oil (maybe 4 parts?) slowly while mixing
Add 1 part Anchovy paste
Add grated Parmesan cheese