For this, I started by making the chicken. I salted and peppered both sides, cooked it for a couple minutes on each side in a Dutch oven with olive oil, then put in the oven at 350 degrees for 25 minutes. Once done, let rest for 5 minutes before cutting up and putting into the salad. Note:if you like cold chicken in your salad, you can make this the night before and put in the refrigerator.
While that is cooking, make the dressing. Start by whisking together 2 garlic cloves finely minced, 1 tbsp Dijon mustard, and 2 egg yolks. Squeeze in some lemon juice (I did too much because the recipe calls for 1 lemon juiced but I got a really juicy one). Add 1 tsp Worcestershire sauce and 2 chipotle peppers in adobo sauce finely chopped and whisk it all together. Slowly drizzle in 3/4 C olive oil in a thin stream, whisking constantly to emulsify. Add salt and pepper to taste, cover, and refrigerate till ready.
I chopped up some romaine lettuce, and get the croutons and Parmesan cheese ready for when the chicken is done and rested.
To plate, I use a large ziploc bag, add the lettuce, chicken, and dressing, leave some air in the bag when you seal it, and toss it all about. The pour that into a salad bowl or plate, top with cheese and croutons, and enjoy!