Sunday Caesar Salad

Ingredients

• 1.5 lb chicken breast boneless skinless
• 1  juice of lemon 
• 2 tablespoons olive oil 
• 2 cloves garlic minced
• 1 serving salt and pepper 
• 0.5  crusty baguette whole wheat
• 1 serving olive oil 
• 1 clove garlic minced
• 1 serving salt and pepper 
• 1 serving parmesan cheese finely grated
• 2 tablespoons asiago cheese finely grated
• 2 tablespoons olive oil 
• 1 clove garlic minced
• 1 teaspoon mustard 
• 1  juice of lemon 
• 1 serving salt and pepper 
• 2  baby greens chopped
• 2  avocado pitted ripe peeled sliced
• 1 cup cherry tomatoes halved
• 2 tablespoons capers 
• 1 serving parmesan 

Equipment

• bowl
• baking sheet
• oven
• aluminum foil
• ziploc bags
• tongs
• grill pan
• cutting board
• peeler

Directions

1. Place chicken large resealable food-storage plastic bag. Top with Marinade ingredients. Refrigerate 30 minutes.
2. Heat oven to 300°F. Line cookie sheet with foil.
3. Cut baguette into 1-inch cubes. In large bowl, toss with remaining Croutons ingredients.
4. Transfer bread cubes to cookie sheet.
5. Bake 25 to 35 minutes or until crisp.
6. Remove from oven; set aside to cool.
7. Heat grill pan over medium-high heat until hot. Cook chicken 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). (Cook time depends on how thick the pieces are.)
8. Transfer chicken to cutting board; let stand while making Dressing.
9. Meanwhile, place dressing ingredients in small jar with lid. Cover; shake until combined. Set aside at room temperature.
10. In large salad bowl, place lettuce, avocados, tomatoes and capers.
11. Cut chicken into strips; add to salad.
12. Add most of the croutons. Using vegetable peeler, shave Parmesan cheese into slivers over salad.
13. Add dressing; toss with hands or tongs until everything is equally coated.
14. Serve with additional Parmesan cheese and croutons to taste.