"Chicken Caesar Salad"

Hi again! I told you I was going to add some of my recently created or should I say recreated recipes soon so here you go! Claiming this one as one of my new favorites! I used to eat these salads all the time a long time ago but having Parmesan cheese in the dressing or on the salad nixed them from my life when I became dairy free. I didn't think I could get it to taste that great without the cheese! Well, I'm happy to admit I was wrong! This salad is every bit as delicious having "no" cheese! Its these revelations that inspire me to keep creating my recreations as well as inventing new creations for this crazy diet of mine. I'm very thankful that the people in my life, one in particular,(he knows who he is) loves most of my recipes, shares in their satisfying flavors and appreciates my efforts towards excellence! I'm happy to add this recipe to my ever evolving lifestyle of good food and even happier to share it with all of you! Tastefully gluten free and then some, Jan

Chicken Caesar Salad
Ingredients:
Boneless skinless chicken breasts 1 to 2 lbs. worth	CROUTONS:
1 or 2 heads romaine lettuce	6 slices rice bread cut into cubes
	2 tsp fresh minced garlic
DRESSING:	½ cup extra virgin olive oil
1 Tbsp Dijon mustard
1 Tbsp apple cider vinegar
6 cloves garlic
½ tsp sea salt
½ tsp course black pepper
2 Tbsp Canola mayonnaise
½ cup extra virgin olive oil
2 Tbsp lemon juice
1 tsp anchovy paste
Instructions:
Use whatever marinade you like for chicken(I like to use a little lime or lemon juice with garlic and extra virgin olive oil with salt and pepper) or just lightly salt and pepper both sides of chicken breasts and grill until a nice grilled char shows and the meat is fully cooked. Cut into 1 inch pieces cover and set aside
Put all dressing ingredients into a blender and blend until fluffy and well blended…put in a jar and set aside
For the croutons, simmer the oil and garlic until garlic starts to brown then take off heat.
Preheat oven to 375* Put the cubed bread on a cookie sheet and drizzle 1/3 of the garlic/oil on cubed bread and bake for 5 minutes then toss them around a little and drizzle more of the garlic/oil on them and bake another 5 minutes then remaining garlic/oil for another 5 minutes until golden brown then remove to a bowl until salad time
Cut up the romaine lettuce and put in a large salad bowl. Pour on the dressing to desired amount and toss. Put coated lettuce on a plate topped with the chicken and then the croutons. Add whatever else you’d like to add like cucumber, tomatoes or olives.