Sorry for the fuzzy picture, I must have jiggled my phone. Anyway, It's easy as toast to make this.
Sprinkle salt and Cajun seasoning over both sides of the breasts. Brush with olive oil and BBQ on medium heat for 20-30 minutes.
Cube up some Alpine bread into croutons. Dry in a paper bag on the counter then they can sit in the cupboard till used. Get a frying pan hot with olive oil and put croutons in it. Drizzle a little more oil over them and keep tossing till they brown a bit. Add a pinch of salt and put on a plate to cool. Diners have said they would be happy with just a plate of my croutons!
1 egg yolk
1/3-1/2 cup olive oil with a bit of canola
1 clove garlic
few drops Worcestershire Sauce
anchovy if you have one, I never do
juice from half a lemon
1/4 cup grated parmesan
1 Romaine lettuce
Put a bowl on a damp cloth or silicon pad to hold it in place. Whisk egg yolk then add 1 teaspoon of oil and whisk it into the yolk. Keep adding oil one teaspoon at a time till all oil is taken up. If you add too much oil at once, the sauce will break and separate when you stop stirring. If you break mayonnaise or hollandaise this way, slowly combine the broken sauce into another egg yolk to rescue it. When you have a nice mayonnaise, add the other ingredients. Add croutons and parmesan after the lettuce.
Slice the top papery leaf tips off the lettuce. cut the bottom off and slice across it in 1 1/2 inch bands. Wash and dry in salad spinner. Add lettuce to dressing, toss. Add croutons and parmesan, toss.
Slice the chicken breast into thin slices and plate over the salad. I quartered a yellow plum tomato, seasoned it and placed on chicken as a garnish.
A few drops of lemon juice over the chicken to finish it off.
A really great summer meal.