Marinate the chicken at least one hour but up to overnight.

When you’re ready to cook it, bring it to room temperature first.

Using a grill pan or a grill, cook the breasts until the thickest part of the chicken reaches an internal temperature of 165 if you want to be sure it’s safe (about 10 minutes on each side). Let it cool.

Meanwhile, prepare the dressing (a food processor or blender will make this a snap) but it can be done by hand with a mortar and pestle or a knife and a spoon.

Place the anchovies, capers, garlic, lemon juice, pepper, yolks and parmesan in the food processor and process until smooth.

Slowly pour in the oils. After a half a cup of vegetable oil, check the consistency and creaminess. You may need more. And I like a lot more lemon juice.

You will have a lot of extra dressing. But don't worry, it will keep for awhile.

Rinse the lettuce and make a bed.

Place sliced chicken and croutons on the lettuce.

Shave fresh parmesan over the top (now's the time for the good stuff). I found an amazing buffalo milk parm that was perfect for this dish. Buffalo milk has a very bright citrus-y note that went so well with this dish.

Add some dressing. Now this, is a Caesar salad.