For the chicken, combine all the ingredients and allow to marinade for 5-10 minutes before grilling.
Cook for +- 5 minutes a side or until it’s cooked all the way through.
For the dressing, whisk together the egg yolk, mustard, vinegar, lemon juice and anchovy fillets.
Slowly pour in the olive oil whilst continuously whisking. Add the Parmesan and season to taste.
Place the lettuce on a serving plate/platter, scatter over the croutons and the Parmesan and place the sliced chicken breasts on top.
Drizzle with the dressing and serve.
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