Grilled Chicken Caesar Salad

Name: Grilled Chicken Caesar Salad
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 2 servings
Cuisine: American
Ingredients: chicken breast 300 g; romaine lettuce 180 g; parmesan cheese 30 g; croutons 60 g; mayonnaise 3 tbsp; lemon juice 1.5 tbsp; minced garlic 1 tsp; olive oil 1 tbsp

Quick answer

Total time: 32 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Grilled chicken breast turns the classic side salad into a full meal.

Pressing the thick end flat before cooking gives the breast one even thickness, and the thin edges stay juicy while the center finishes. The chicken is cut in moderately thick pieces, since very thin slices lose heat and moisture fast and turn chalky. The dressing skips anchovy and relies on mayonnaise, lemon juice and garlic, and the croutons go on at the end without any toasting.

Ingredients

servings

IngredientAmount

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Instructions

7 steps

1

Press the thick part of 300g chicken breast to even the thickness and pat the surface dry.

Brush with 1 tablespoon olive oil and let stand for 2 minutes.
2

Heat a pan well over medium heat, then add the chicken breast.

Do not move it for 5-6 minutes so a golden crust forms, then turn it only when the underside releases easily.
3

Cook the second side for another 5-6 minutes, until the thickest part feels firm and springy.

Turn off the heat and rest the chicken for 5 minutes before slicing so the juices stay inside.
4

Mix 3 tablespoons mayonnaise, 1.5 tablespoons lemon juice, and 1 teaspoon minced garlic into a dressing thick enough to coat the romaine.
5

Dry the 180 g romaine very well, then tear it into bite-size pieces and place it in a bowl.
6

Add only half the dressing first and toss lightly so the leaves stay crisp and are not weighed down.
7

Slice the rested chicken into pieces that are not too thin, then arrange them over the romaine.

Finish with 60 g croutons and 30 g Parmesan, adding the remaining dressing only just before serving to protect the crunch.