Chopped romaine, as needed

Grilled sweet corn, as needed

Marinated grilled chicken, sliced into bite-size pieces

Fresh pickled onions, as needed

Crispy toasted sourdough panko, as needed

Homemade Caesar dressing, to taste

Grated Parmesan, for finishing

3/4 cup olive oil

1/4 cup coconut aminos

3 tbsp Worcestershire sauce

1/4 cup red wine vinegar

Juice of 2 lemons

1/2 tbsp black pepper

2 tsp fresh parsley, minced

3 tbsp yellow mustard

1–2 tsp garlic, minced

1 tbsp honey

Chicken, quantity not specified in the Reel

1/2 cup mayonnaise

1/4 cup grated Parmesan

Juice of 1 lemon

3 garlic cloves, finely grated

1 tbsp Dijon mustard

1 tsp cracked black pepper

1 dash Worcestershire sauce

A few tbsp olive oil

Small pinch of salt, to taste

Sourdough panko, quantity not specified

Avocado oil, as needed

Pinch of salt

Whisk together the olive oil, coconut aminos, Worcestershire sauce, red wine vinegar, lemon juice, black pepper, parsley, yellow mustard, garlic, and honey. Add the chicken and marinate overnight.

Grill the marinated chicken over medium heat until it reaches an internal temperature of 165°F. Let it rest before chopping it into bite-size pieces.

Preheat the oven to 425°F. Toss the sourdough panko with a little avocado oil and a pinch of salt. Spread it on a baking sheet and bake for about 3 minutes, watching closely, until golden and crisp.

Combine the mayonnaise, Parmesan, lemon juice, grated garlic, Dijon mustard, black pepper, Worcestershire sauce, olive oil, and salt. Whisk until smooth, then taste and adjust the seasoning.

Add the chopped romaine, grilled sweet corn, sliced chicken, and pickled onions to a large bowl.

Add enough Caesar dressing to coat the salad and toss thoroughly.

Top with the toasted sourdough panko and extra Parmesan. Serve immediately while the crumbs are still crisp.