For the salad

• Chop 1 large head romaine lettuce. Measure the 1/2 cup croutons, 1/4 cup parmesan cheesePrepare 1 lemon wedges if using.

For the Caesar dressing

• In a medium bowl, whisk together the 1/2 cup mayonnaise, 1/4 cup parmesan cheese, 1 tablespoon lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, minced 2 cloves garlic, salt and pepper, until smooth.
  1 lemon, 1/2 cup mayonnaise, 1/4 cup parmesan cheese, 1 tablespoon lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 2 cloves garlic, salt and pepper
• Slowly drizzle in 1/4 cup olive oil while continuously whisking until the dressing is well combined and emulsified.
  1/4 cup olive oil

For the chicken

• Season the 2 large large boneless skinless chicken breasts with 1 teaspoon garlic powder, 1 teaspoon smoked paprika, salt and pepper.
  2 large large boneless skinless chicken breasts , 1 teaspoon garlic powder, 1 teaspoon smoked paprika, salt and pepper, 2 tablespoons olive oil
• Heat 2 tablespoons olive oil in a skillet over medium-high heat. Cook the chicken breasts for about 5-7 minutes on each side, or until cooked through and golden brown.
• Remove from the skillet and let rest for a few minutes before slicing.

Assemble the salad

• In a large bowl, combine the chopped romaine lettuce, croutons, and grated Parmesan cheese.
  1 large head romaine lettuce, 1/2 cup croutons, 1/4 cup parmesan cheese
• Add the sliced chicken on top.

Dress the salad

• Drizzle the Caesar dressing over the salad and toss to combine. Sprinkle a little extra parmesan
• over the top.

Serve with lemon wedges on the side if desired.