Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 large head of romaine lettuce, chopped
- 1/2 cup freshly grated Parmesan cheese
- 1 cup croutons
- 1/2 cup Caesar dressing (store-bought or homemade)
- Optional: lemon wedges for serving
I remember my abuela always had a knack for using what we had in the pantry. If you find yourself without certain ingredients, feel free to substitute grilled shrimp for chicken or use kale instead of romaine for a heartier twist.
Instructions
- Preheat your grill or a grill pan over medium-high heat.
- Rub the chicken breasts with olive oil, salt, pepper, and garlic powder. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
- Remove the chicken from the grill and let it rest for 5 minutes before slicing it into thin strips.
- In a large salad bowl, combine the chopped romaine lettuce, Parmesan cheese, and croutons.
- Add the grilled chicken slices on top of the salad.
- Drizzle with Caesar dressing, and toss everything gently to combine.
- Serve immediately, optionally with a squeeze of lemon juice for a fresh zing.
I can still hear my mom’s voice in my head, reminding me to let the chicken rest before slicing. It’s a crucial step to keep the meat juicy and flavorful, a tip she passed down to me in our bustling kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International