Description
Crisp romaine lettuce tossed with creamy Caesar dressing, topped with grilled chicken, Parmesan, and homemade croutons for a classic, satisfying salad.
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts (about 12 oz / 340 g)
- 1 head romaine lettuce, chopped
- 1/2 cup croutons (store‑bought or homemade)
- 1/4 cup grated Parmesan cheese
- Dressing:
- 1/2 cup mayonnaise
- 2 Tbsp freshly grated Parmesan
- 1 Tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 garlic clove, minced
- Salt and black pepper, to taste
- 2 Tbsp olive oil (for cooking chicken)
- Optional: lemon wedges, extra Parmesan
Instructions
- Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken 5–7 minutes per side, until golden and internal temperature reaches 165 °F (74 °C). Let rest 5 minutes, then slice.
- While chicken cooks, whisk together all dressing ingredients in a bowl until smooth. Taste and adjust seasoning if needed.
- In a large bowl, toss chopped romaine with half the dressing until evenly coated.
- Add sliced chicken, croutons, and Parmesan. Drizzle remaining dressing over top and toss gently to combine.
- Divide salad among plates or serve family‑style. Garnish with lemon wedges or extra Parmesan if desired.
Notes
- For lighter dressing, substitute half mayonnaise with Greek yogurt.
- Use leftover or rotisserie chicken to save time.
- Homemade croutons: toss cubed bread in garlic olive oil and bake until golden.
- Add anchovy filets or a dash of anchovy paste for a more traditional Caesar flavor.
- Leftover salad is best enjoyed immediately; store leftover chicken and dressing separately in fridge.
Nutrition
- Serving Size: 1 portion (⅓ of recipe)
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 115 mg