Caesar Salad

Open the anchovy can and cut the fillets into very small pieces.

Prepare the chicken marinade by placing 1/4 cup olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp Italian herbs or oregano in a bowl, then squeeze half a lemon over it and mix well.

Add the chicken breasts to the marinade and turn them until fully coated.

Grill the chicken on an electric grill or cook it in a pan or oven until fully cooked.

Cut the toast bread into small cubes and mix them with 2 tbsp olive oil, 1/4 tsp salt, 1/4 tsp black pepper, and 1 tsp Italian herbs or oregano, then toss well to coat the bread evenly.

Toast the seasoned bread cubes in an air fryer or oven until golden and crispy.

Prepare the dressing by placing mayonnaise in a bowl, then add the anchovy pieces, minced garlic, 3 tbsp olive oil, a pinch of salt, and a pinch of black pepper, Dijon mustard, yogurt, and Parmesan cheese

Whisk until smooth.

Wash and chop the iceberg lettuce, then place it in a large mixing bowl.

Add some of the toasted crouton cubes to the lettuce.

Cut the grilled chicken into cubes and add them to the salad.

Pour some of the prepared dressing over the salad and mix well until evenly coated.

Serve the salad on a serving plate, adding more croutons and chicken cubes on top, sprinkle with Parmesan cheese as desired