Leftovers: Chicken with Sesame Caesar Salad

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2 cooked chicken paillards, chilled and 1/4-inch slices (pan seared)

2 egg yolks

2 anchovy fillets

2 cloves garlic

1 tablespoon pommery mustard

1 cup canola oil plus 1/2 tablespoon sesame oil, mix together

Juice of 1 lemon

1/3 cup shaved reggiano Parmesan

Salt and black pepper to taste

2 heads baby romaine, prepped into whole, washed leaves

1 tablespoon toasted sesame seeds