1. Slice the chicken breast in half length-wise to thin. Feel free to thin out a bit more with your hand or mallet. Drizzle with a bit of olive oil, garlic powder, onion, powder, salt and pepper. Transfer to a fry pan over medium-to-high heat an cook on both sides for ~4-5 mins until golden brown and 160-165 degrees F. Remove and let sit for 5 mins before slicing.

2. Cut up 1/2 a baguette into bite-sized chunks. Add a bit of oil to the pan and add the baguette chunks. Sprinkle on just a bit of the salt, pepper, garlic, and onion powder. You might want to reduce the heat to prevent burning. Toss around for a few minutes until golden brown and starting to get crunchy. Remove to cool. Optionally toss over the fresh diced up parsley for some extra green & flavour. 

3. Combine the dressing ingredients in a tall measuring glass or cup and use an immersion blender until smooth. Take caution when using raw egg yolks for those who do not have a strong immune system.

4. In a large bowl combine the greens and about 1/2 the dressing. Save the rest to add more as needed/desired. The macro info assumes using all of the dressing. 

5. Plate with greens, the sliced chicken, the homemade croutons, and just a few sprinkles of the parmesan cheese and a sprinkle of the microgreens. Add more dressing if needed. Enjoy!