Chicken Caesar Salad

Crisp romaine and crunchy croutons are tossed with creamy Caesar dressing, lemon, Parmesan, and garlic, then topped with juicy, simply seasoned chicken breast for a satisfying classic salad.

Prep: 15 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.25 pounds chicken breasts, boneless, skinless
• 2 tablespoons olive oil
• 0.5 teaspoon garlic powder
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 large heads romaine lettuce
• 0.75 cup caesar dressing
• 0.75 cup parmesan cheese
• 1.5 cups croutons
• 1 medium lemon
• 1 clove garlic

Cooking instructions

1. Place the chicken breasts between sheets of plastic wrap and gently pound them to an even 3/4-inch thickness. Rub with 1 tablespoon olive oil, garlic powder, 1/2 teaspoon salt, and black pepper. (about 5 min)
2. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken and cook for 5 to 7 minutes per side, until golden and the thickest part reaches 165°F on an instant-read thermometer. Transfer to a cutting board and rest for 5 minutes. (about 12 min) — 165°F
3. While the chicken cooks, wash and thoroughly dry the romaine. Chop it into bite-size pieces and place in a large bowl. Finely grate or mince the garlic, then add it with the Caesar dressing, Parmesan, and the juice of half the lemon. Toss until evenly coated. (about 5 min)
4. Add the croutons and toss gently. Taste and add more lemon juice or salt if needed. (about 2 min)
5. Slice the rested chicken and arrange it over the salad. Serve immediately with the remaining lemon cut into wedges. (about 1 min)