Classic Caesar Salad with Grilled Chicken

Ingredients

• 🍗Chicken Breast, skin-off, patted dry180 g
• 🥬Romaine Lettuce, large heart, washed and dried1
• 🫙Caesar Dressing, high quality store-bought or fresh30 ml
• 🍞White Sandwich Bread, cut into 1-inch cubes1 slice
• 🧀Parmesan (Parmigiano-Reggiano), shaved or finely grated20 g
• 🫒Extra Virgin Olive Oil, for searing15 ml
• 🧄Garlic, peeled and halved1 clove
• 🍋Lemon, for a fresh squeeze½
• 🧂Kosher Salt, to taste1 pinch
• 🧂Black Pepper (ground), to taste1 pinch

Contains Dairy, Eggs, Fish, Garlic, Gluten, Mustard. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Mise en place

   Gather all ingredients including the 180g (6 oz) Chicken Breast, 1 Romaine Lettuce heart, 30ml (2 tbsp) Caesar Dressing, 1 slice White Sandwich Bread, and 20g (0.7 oz) Parmesan. Wash the lettuce thoroughly and dry it completely using a salad spinner or clean towels.

   5 min
2. 2

   Season the chicken

   The chicken should be at room temperature for even cooking. Pat the 180g (6 oz) Chicken Breast dry with paper towels, then season both sides generously with a pinch of Kosher Salt and Black Pepper (ground).

   2 min
3. 3

   Sear the chicken

   Heat 15ml (1 tbsp) Extra Virgin Olive Oil in a frying pan over medium-high heat. Once the oil is shimmering, carefully place the chicken in the pan and cook for 6-7 minutes per side without moving it until a deep crust forms.

   14 min
4. 4

   Rest the meat

   The chicken is now cooked through and deeply browned. Transfer it to a clean plate or board and let it rest undisturbed for at least 5 minutes before slicing.

   5 min
5. 5

   Prepare the croutons

   While the chicken rests, cut the 1 slice of White Sandwich Bread into 1-inch cubes. Rub the cut side of the halved 1 clove Garlic vigorously against the bread cubes to infuse them with garlic oils.

   2 min
6. 6

   Toast the croutons

   The bread cubes are now seasoned. Place them into the same pan used for the chicken (still containing a little residual oil and chicken fat) over medium heat and toast for 3-4 minutes, tossing frequently.

   4 min
7. 7

   Chop the lettuce

   The croutons should be cooling on a plate now. Chop the 1 Romaine Lettuce heart into 1-inch wide ribbons or bite-sized pieces and place them into a large mixing bowl.

   2 min
8. 8

   Dress the greens

   The lettuce is now ready in the bowl. Add the 30ml (2 tbsp) Caesar Dressing, a squeeze of the 0.5 Lemon, and half of the 20g (0.7 oz) Parmesan. Use tongs to toss thoroughly until every leaf is glistening.

   2 min
9. 9

   Slice and plate

   The salad base is now dressed and the chicken has rested. Slice the chicken across the grain into 1/2-inch thick strips. Place the dressed lettuce on a plate, top with the chicken, the toasted croutons, and the remaining Parmesan.

   2 min

Nutrition per serving