Don't cop out when doing caesar salad. Make your own dressing, it's well worth the effort (which isn't much). And real caesar has anchovies! Don't let anyone tell you otherwise.
3 Tbsp olive oil
2 boneless skinless chicken breasts
1 Tbsp soy sauce
salt & pepper
3 cloves garlic
4 anchovy fillets
1 Tbsp lemon juice
1 Tbsp oil from anchovy tin
1 tsp dry mustard (I used whole mustard and ground it up so it had a little more texture to it than powdered)
1 egg (boiled for 60 seconds if you're averse to Sallmonella or whatever)
8 cups torn Romaine
1/4 cup grated Parmesan
Mash garlic clove and anchovies into 2 Tbsp of olive oil until a smooth paste is formed. Using the tines of a fork for the anchovies can help you get a start.
Stir in 1/4 tsp salt, lemon juice, anchovy oil, and mustard.
Mash/whisk in the egg until smooth.
Rub both sides of chicken breasts with 1 Tbsp olive oil and soy sauce. Season with salt & pepper.
Grill chicken about 8-10 min until no longer pink (about 165 F) <-- that's important! NO HIGHER!! or you get dryness.
Slice chicken just before serving
Toss Romaine with dressing and Parmesan.
Add croutons and sliced chicken breast atop.