Girl Dinner: Chicken Caesar Salad and Roasted Fries

For the CHICKEN MARINADE: Combine ¼ cup olive oil, ½ cup pickle juice, 2 tbsp dijon, 1 minced garlic clove, a pinch of salt, black pepper, chopped fresh rosemary, and lemon juice. Marinate chicken breasts. Sear chicken in a hot cast iron pan for about 5 minutes on each side, or until it reaches an internal temperature of 165°F. Lay chicken in the pan and let it sear without touching, then flip and repeat. Let the chicken rest and cool before slicing. 

For the DECONSTRUCTED CROUTON: Combine ¾ cup toasted breadcrumbs, 1 crushed fried garlic clove, crispy parmesan, lemon zest, a pinch of salt, and fresh dill. 

For the ROASTED FRIES: Cut russet potatoes into fries. Soak them in ice cold water for 30 minutes, then strain and rinse. Dry thoroughly. Drizzle with a generous amount of olive oil and season with salt & pepper. Roast at 375°F for 20 minutes, then increase temperature to 425°F for another 30 minutes to crisp up. Toss the finished fries in salt and fresh parsley. Serve with Primal Kitchen ketchup. 

To ASSEMBLE the salad: Use romaine lettuce, drenched in Primal Kitchen Caesar dressing. Top with the deconstructed crouton mixture, fresh Parmesan, and black pepper. Serve with the sliced chicken breast and a side of homemade roasted french fries.