Recipe Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients
For the Grilled Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
For the Salad:
- 1 large head of romaine lettuce, washed and chopped
- ½ cup cherry tomatoes, halved
- ⅓ cup shaved Grana Padano or Parmesan cheese
- ½ cup Caesar dressing (homemade or store-bought)
- 1 cup croutons
Instructions
1. Grill the Chicken:
- Preheat your grill to medium-high heat (about 400°F / 200°C).
- Pat the chicken breasts dry and drizzle with olive oil, rubbing it to coat both sides. Season generously with salt and pepper.
- Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
- Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into strips. This allows the juices to redistribute, keeping the meat tender.
2. Assemble the Salad:
- In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, and shaved cheese.
- Drizzle with about three-quarters of the Caesar dressing and toss gently to coat the leaves evenly.
3. Serve:
- Divide the dressed salad among plates. Top with the sliced grilled chicken and a generous handful of croutons.
- Drizzle the remaining dressing over the chicken, if desired, and serve immediately.
Nutritional Information (Per Serving)
- Calories: 350
- Protein: 34g
- Carbohydrates: 12g
- Fat: 18g
Note: Values are approximate and can vary based on specific ingredients used.
Chef’s Notes & Tips for Success
- Avoid Dry Chicken: The single most important step is not to overcook the chicken. Using a meat thermometer is the best way to ensure perfect results every time.
- Flavor Boost: For extra flavor, marinate the chicken in a mixture of minced garlic, a squeeze of lemon juice, and a teaspoon of dried Italian herbs for 30 minutes before grilling.
- Shortcut Version: Short on time? Use a pre-cooked rotisserie chicken from the store. Just shred the meat and warm it slightly before adding it to the salad.
- Dressing is Key: Don’t be shy with the dressing! It’s the glue that holds all the flavors together. Toss the greens well to ensure every bite is coated.
Customize Your Salad
- Make it Lighter: Create a healthier dressing by mixing ½ cup Greek yogurt, 2 tablespoons lemon juice, 1 minced garlic clove, 1 teaspoon Worcestershire sauce, and 2 tablespoons grated Parmesan.
- Add More Veggies: Bulk it up with sliced cucumber, bell peppers, or avocado for added freshness and texture.
- Change the Greens: While romaine is classic, this salad is also delicious with kale, escarole, or a robust mix of spring greens.
- Make it a heartier meal: Add a scoop of cooked quinoa or farro to the base of the salad for extra fiber and staying power.
Frequently Asked Questions
Can I use leftover chicken?
Absolutely! This is a fantastic way to use up leftover grilled or roasted chicken. Simply slice or shred it and add it to the salad.
What’s the best substitute for romaine lettuce?
Kale (massaged with a bit of dressing first), spinach, or a crunchy blend of iceberg and radicchio all work wonderfully.
How can I make my own croutons?
Toss 1-inch cubes of day-old bread with 2 tbsp olive oil, ¼ tsp garlic powder, salt, and pepper. Bake at 375°F (190°C) for 10-15 minutes until golden and crisp.
How should I store leftovers?
Store the components separately if possible. Keep dressed salad, chicken, and croutons in their own airtight containers in the refrigerator for up to 2 days. The dressed salad will wilt, so it’s best enjoyed fresh.
