David Yue

Shopping List (All Ingredients):

• 4 cups ciabatta bread, cut into cubes
• 6 tablespoons extra-virgin olive oil
• 3 cloves garlic
• 2 tablespoons chopped fresh parsley leaves
• Kosher salt
• Freshly ground black pepper
• 1 1/2 pounds boneless, skinless chicken breasts
• 2 teaspoons lemon zest
• 3 tablespoons freshly squeezed lemon juice
• 1/4 cup mayonnaise
• 1/4 cup buttermilk (optional)
• 1 1/2 teaspoons Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• About 1/2 cup freshly grated Parmesan cheese
• 2 heads romaine lettuce

Ingredients:

For the croutons:

• 4 cups ciabatta bread, cut into cubes
• 3 tablespoons extra-virgin olive oil
• 1 clove garlic, grated
• 2 tablespoons chopped fresh parsley leaves
• Kosher salt and freshly ground black pepper, to taste

For the chicken:

• 1 1/2 pounds boneless, skinless chicken breasts
• 3 tablespoons extra-virgin olive oil
• 1 clove garlic, grated
• 2 teaspoons lemon zest
• 2 tablespoons freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper, to taste

For the dressing:

• 1/4 cup mayonnaise
• 1/4 cup buttermilk (optional, for a thinner dressing)
• 1 tablespoon freshly squeezed lemon juice
• 1 1/2 teaspoons Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1 clove garlic, grated
• 3 tablespoons freshly grated Parmesan
• Kosher salt and freshly ground black pepper, to taste

For the salad:

• 2 heads romaine lettuce, roughly chopped
• 1/4 cup freshly grated Parmesan

Recipe:

1. Make croutons: Heat oven to 375°F (190°C). Add bread cubes to a bowl. Mix olive oil and grated garlic, then pour over the bread. Toss to coat. Season with salt and pepper.
2. Bake croutons: Spread bread cubes on a baking sheet in one layer. Bake for 10–15 minutes, stirring once, until golden and crisp. Remove from the oven, sprinkle with parsley, and let cool.
3. Marinate chicken: In a bowl, whisk olive oil, grated garlic, lemon zest, and lemon juice. Season chicken with salt and pepper, then add to the bowl and coat well.
4. Cook chicken: Heat a grill pan or skillet over medium-high heat. Cook chicken for about 6–8 minutes per side, until cooked through and no longer pink in the center. Let rest for 5 minutes, then slice.
5. Make dressing: In a small bowl, whisk mayonnaise, buttermilk (if using), lemon juice, Dijon mustard, Worcestershire sauce, and grated garlic. Stir in the Parmesan. Season with salt and pepper. If too thick, thin with a little more buttermilk or water.
6. Assemble salad: Add chopped romaine to a large bowl. Top with sliced chicken, croutons, and the remaining grated Parmesan.
7. Dress and serve: Drizzle with dressing and toss gently, or serve the dressing on the side. Serve right away so the croutons stay crisp.