Deconstructed Chicken Caesar Salad with Savory Cracker Crumble

1.Prepare the eggs: Place the eggs in a small saucepan, cover with cold water, and bring to a boil. Once boiling, remove from heat, cover, and let stand for 10 minutes. Immediately transfer eggs to an ice bath, peel, and cut into wedges.

2.Cook the chicken: Season the chicken breasts generously with salt and pepper. Heat 1 tablespoon of olive oil in a skillet or grill pan over medium-high heat. Grill the chicken for 5-7 minutes per side, until cooked through (internal temperature of 74°C/165°F). Let rest for 5 minutes, then slice thinly against the grain.

3.Prepare the vegetables: Using a vegetable peeler, shave the cucumber into thin ribbons. Peel the carrot and use a vegetable peeler or mandoline to create thin carrot ribbons. Set aside.

4.Make the cracker crumble: Place the savory crackers and sesame seeds in a zip-top bag. Use a rolling pin or the bottom of a heavy pan to crush them into coarse crumbs. Set aside.

5.Make the dressing: In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce (if using), salt, and pepper. Add water one teaspoon at a time until the dressing reaches a light, pourable consistency.

6.Assemble the salad: On individual plates, arrange the components in a deconstructed style: place the sliced grilled chicken, egg wedges, cucumber ribbons, and carrot ribbons artfully on the plate.

7.Finish and serve: Drizzle the lemon-Caesar dressing generously over the chicken and vegetables. Sprinkle the grated Parmesan cheese over the entire arrangement, followed by a generous topping of the savory cracker crumble. Serve immediately.