Chicken Caesar Salad

Ingredients: (per container)  3 oz. chicken breast wood grilled 2 oz.  Romaine lettuce chopped 5  grape tomatoe halves 5 pineapple croutons  1/2 oz  Parmesan Reggiano 2 oz Caesar dressing  Caesar Dressing This is about 8 servings, Ingredients: 1 tablespoon lemon juice 1 tablespoon rice white wine  vinegar 2 teaspoons Dijon mustard 2 roasted garlic cloves 1 /8 cup Shallot roasted 2 tablespoons Worcestershire sauce 1 /3 cup olive oil 1/ 4 cup bottled or filtered water 1 teaspoon xanathan gum 1 tablespoon anchovie paste 2 teaspoons agave nectar 1 teaspoon black pepper Pineapple croutons: 8 oz fresh pineapple cut into 1/2 inch chunks of pineapple 1/2 cup white rice flour 1/2 cup 5:1 egg 1/2 cup blanched  almond flour	Marinate 2  6-8 oz  chicken breasts in  juice from 1 lemon, 1/4 cup chopped onion a tablespoon chopped fresh rosemary and 1 teaspoon salt Grill chicken over mesquite coals For the garlic and shallot micro in 1/2 cup of water for 3 min on high covered.
For the pineapple croutons make separate bowls of rice flour, 5:1 eggs and blanched almond flour. First put the pineapple cubes in the rice flour and toss to coat.	Next put the pineapple cubes in the egg and then last in the blanched almond flour. Let these sit for 10 minutes so the breading sets.
Brown well the pineapple cubes in a little Canola oil, but do not burn.	Reserve the pineapple croutons till salad assembly.

Gather your ingredients for the dressing and measure out. 

Place all the dressing ingredients in a blender	Blend well for a minute to fully emulsify.
The dressing should be thick and creamy	Slice chicken into 1/2 inch diagonal slices, cut cherry tomatoes in half. Put 2 oz of torn romaine leaves in the container. Sprinkle a table spoon of fresh grated Parm Reggiano over the romaine.
Stagger the sliced chicken slices on top.	Place the 5 grape tomato halves, and 5 pineapple croutons around the chicken. Then add the other tablespoon of parmesan cheese.