• Make the croutons: Slice baguette into 1/4 slices and then cube. Lay parchment paper onto baking tray, sprinkle with a pinch of salt and pepper. Drizzle with Olive oil. Bake for 20 minutes at a temperature of 190 Fahrenheit or 375 Celsius. Skip this step if using store-bought croutons.
• Make the mayonnaise: To make mayonnaise from scratch, start by letting the egg reach room temperature. Combine oils in a measuring container, crack in the egg, and blend with a hand mixer until emulsified, thickening into mayonnaise. Add Dijon mustard, lemon juice, and vinegar, then emulsify again and adjust to taste. Skip this step if using store-bought mayonnaise.
• Make the salad dressing: Next, in a bowl, mix the mayonnaise with Worcestershire sauce, a squeeze of lemon juice, olive or grapeseed oil, white pepper, garlic powder salt, and Parmesan cheese, whisking vigorously. Skip this step if using store-bought Caesar salad dressing.

Shallow Poach the Chicken

• To cook moist chicken breast, you can either shallow-poach or quickly grill it. For shallow-poaching, defrost and cube the chicken, add water and butter to a pan, and cook on medium-low until the meat is white. Then grill for extra tenderness.

Grill the Chicken

• For quicker grilling, heat butter in a grill pan, add seasoned chicken, and cook for about six minutes on each side, covering with a lid or foil. Flip and cook for an additional two minutes uncovered, then let it rest for five minutes.
• Serve: Finally, arrange washed lettuce leaves on a plate, slice the chicken, place it on the lettuce, add croutons, and drizzle with Caesar dressing.