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chicken caesar salad
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Ingredients
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Step by step
Method
4 steps
- 1
Pat 1¼ pounds 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 6–7 minutes per side, until deep golden and the thickest part reaches 165°F. Rest 5 minutes, then slice across the grain.
- 2
Chop 2 hearts of romaine into bite-size pieces and dry them well. Toss with ½ cup Caesar dressing until the leaves are coated but not heavy; a dry leaf keeps the salad crisp.
- 3
Divide the romaine among bowls and top with the warm sliced chicken, 2 cups croutons, and ½ cup shaved Parmesan.
- 4
Finish with cracked black pepper and lemon wedges. Serve right away, while the chicken is warm and the lettuce is cold and crunchy.