Chicken Caesar Salad

Rinse the chicken breasts and add to the boiling, salted broth. Lower heat and cook for about 10 minutes until done, remove and let cool.

For the dressing, peel the garlic, combine with the lemon juice, vinegar, mustard, Worcestershire sauce, egg yolk and grated Parmesan in a blender jar until white and creamy. Supplement as needed with a little water or chicken broth. Season with salt, pepper and sugar.

Brush the lettuce, rinse, spin dry and tear small. Peel the avocado, cut in half, remove seed and cut into thin slices. Peel the eggs and cut into quarters. Trim scallions, rinse and cut into rings. Cut the chicken into slices and serve with the salad leaves, avocado, eggs and scallions decoratively on plates. Drizzle with the dressing and serve garnished with shaved Parmesan.