Number of Servings: 4500 gms Boneless Chicken Breasts (cut into wide strips)
1 tsp Lemon Juice
2 tbsp Olive Oil
4 slices White Bread
1 head Lettuce (trimmed)
4 Spring Onions (sliced)
2 tbsp Garlic (minced)
1 cup Parmesan cheese (grated)
Salt and Pepper to taste
Caesar dressing
¾ cup Mayonnaise
1 tsp Worcestershire sauce
1 tbsp Lemon Juice
3 tsp Mustard
1 tbsp Water

1. For the croutons:Heat the oven.
2. Remove crusts from bread and cut bread into small squares.
3. Place the bread cubes on a rimmed baking sheet and drizzle with some olive oil.
4. Sprinkle with salt and pepper.
5. Bake until golden brown, tossing if needed.
6. For the dressing: Whisk all ingredients together.
7. For the Chicken: Toss chicken with lemon juice, garlic, salt and pepper.
8. Heat oil in nonstick pan.
9. Add chicken and spring onions and cook for 5 minutes.
10. Remove from heat.
11. Divide salad among serving plates.
12. Put the lettuce, chicken, and then drizzle with dressing.
13. Sprinkle with croutons and Parmesan cheese.
14. Toss gently and serve.