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Back then I didnt use any measurements I just cooked from the heart and used my eyes like older southern folks do

Ingredients For the Dressing: 3/4 cups mayo (I love Dukes) 1/4 tsp salt (omit if using Hellmans) 1/2 cup shredded Parmesan cheese 1/2 tsp freshly cracked black pepper 1 tsp anchovy paste Juice from half a lemon (about 2-3 tablespoons) 2 garlic cloves, little coat removed 1 tsp Dijon mustard 1 Tbsp champagne vinegar (you can also use red wine vinegar or for a deeper flavor, balsamic vinegar) 2 Tbsp water (helps thin it out just a touch!) For the Chicken: 1.5-2 pounds chicken breasts, filleted (you can also use chicken thighs but this is what I had on hand) Juice from one lemon 1/4 cup olive oil 2 tsp salt 1 Tbsp balsamic vinegar For the Sourdough Croutons: A fresh loaf of sourdough bread 1/4 cup olive oil Garlic clove, whole Instructions For the Dressing: In a high-capacity blender, add all the ingredients

Let it sit for a few hours untouched and make sure no dust can reach it

Because let's face it, you didn't work this hard to blend in