Chicken Caesar Salad

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   1. Croutons: heat oven to 350 degrees. Mix garlic, salt, and oil in small bowl; let stand 20 minutes to infuse flavors, then pour through fine-mesh strainer into medium bowl. Add bread cubes and toss to coat. Spread bread cubes in even layer on rimmed baking sheet; bake, stirring occasionally, until golden, 12 to 15 minutes. Cool.

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   2. Chicken: Dissolve salt and sugar in 1 1/2 quarts cold water in gallon-sized zipper-lock bag or plastic container. Add chicken and seal bag; refrigerate 30 minutes until fully seasoned. Remove chicken from brine, dry thoroughly with paper towels, and season with pepper.

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   3. Meanwhile, adjust oven rack to upper-middle position and heat broiler. Spray broiler pan top lightly with nonstick cooking spray and position over pan bottom. Place chicken on pan; broil until spotty brown and firm to the touch, about 8 minutes, turning chicken halfway through cooking. Transfer chicken to plate and set aside.

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   4. Dressing: Bring 2 inches water to boil in small saucepan over high heat. Lower eggs into water and cook 45 seconds; remove with slotted spoon. When cool enough to handle, crack eggs open; reserve yolks in small bowl and discard whites. Add lemon juice, Worcestershire, salt, pepper, garlic, and anchovies to yolks; whisk until smooth. Whisking constantly, add oil in slow, steady stream. Adjust seasonings with salt and pepper.

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   5. To finish the salad: In large bowl, toss lettuce, Parmesan, and about two-thirds of dressing to coat; divide evenly among individual plates. Remove tenderloins from chicken breasts; place in bowl used to dress lettuce, along with remaining dressing. Cut chicken breasts crosswise into 1/2-inch slices, add to bowl, and toss to coat. Divide dressed chicken evenly among plates, arranging slices on lettuce. Sprinkle each plate with a portion of croutons and serve immediately.

No additional tips available.