Caesar Salad with Grilled Chicken
Crisp romaine tossed with creamy Caesar dressing and topped with juicy grilled chicken breast. A classic restaurant favorite you can make at home in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 480
- Protein
- 42g
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- 6 cup romaine lettuce, chopped
- ½ cup Caesar dressing
- ½ cup grated Parmesan cheese
- ¾ cup croutons
Instructions
- 1
Pat the chicken breasts dry with paper towels and brush both sides with olive oil. Season generously with salt, pepper, and garlic powder on both sides.
- 2
Heat a grill or grill pan to medium-high heat (about 400°F). Place chicken on the grill and cook for 6-7 minutes without moving, until golden char marks appear on the bottom.
- 3
Flip the chicken and cook for another 6-7 minutes until the internal temperature reaches 165°F when measured with a meat thermometer at the thickest part. Transfer to a cutting board and let rest for 3 minutes.
- 4
While the chicken rests, place the chopped romaine in a large bowl. Pour Caesar dressing over the lettuce and toss until every leaf is lightly coated.
- 5
Divide the dressed lettuce between two plates. Slice the rested chicken breast against the grain into 0.5-inch strips and arrange on top of each salad.
- 6
Top each salad with Parmesan cheese and croutons. Serve immediately while the chicken is still warm.
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