Grilled Chicken Caesar Salad

Directions

1. 1
   Place garlic, olive oil, lemon juice, grated Parmesan cheese, mustard, anchovy paste, Worcestershire sauce, kosher salt, black pepper, and egg yolk, if using, large mason jar or medium mixing bowl.
2. 2
   Place 1/4 cup of dressing at the bottom of a large serving bowl.
3. 3
   Tightly replace the jar lid and shake vigorously. Or, whisk until fully combined. Taste, and adjust seasoning if needed.
4. 4
   Add lettuce and toss to evenly coat. Plate lettuce, top with grilled sliced chicken and garnish with croutons, and shaved parmesan cheese. 
5. 5
   Place chicken in a gallon-size ziplock baggie with 1/4 cup of dressing.
6. 6
   Add chicken to the refrigerator and let marinade for at least 2 hours, up to 6 hours.
7. 7
   Grill chicken on medium-high heat until the internal temperature registers 165 degrees F, about 5-7 minutes per side.
8. 8
   Let rest for 10 minutes and slice thinly across the grain. 
9. 9
   Place the lettuce in a large serving bowl, and top with croutons and shredded fresh parmesan.
10. 10
    Serve with the sliced chicken and the dressing.
11. 11
    Serve immediately.