Step by step

Method

4 steps

1. 1

   Pat 1¼ lb chicken breasts dry and season both sides with kosher salt and black pepper. Heat 1 tablespoon oil in a skillet over medium-high until it shimmers. Sear the chicken 6–7 minutes per side until deep golden and the thickest part hits 165°F. Rest 5 minutes on a cutting board, then slice across the grain.

2. 2

   Chop 2 hearts of romaine into bite-size pieces and dry them well — wet lettuce makes the dressing slide off. Toss with ½ cup Caesar dressing until every leaf is lightly coated, not drowning.

3. 3

   Pile the dressed romaine into bowls. Top with the warm sliced chicken, 2 cups croutons, and ½ cup shaved Parmesan.

4. 4

   Finish with cracked black pepper and lemon wedges at the table. Serve right away while the chicken is still warm against the cold crunchy lettuce. You want juicy seared chicken over crisp Caesar greens — not wilted lettuce or dry overcooked breast.