Ingredients
Method
- Remove the chicken breast 30 minutes before cooking to allow it to come to room temperature.
- Pat the chicken breasts dry with a paper towel. If you have larger chicken breasts, slice them in half lengthwise.
- Chop the romaine hearts and rinse them clean with cold water. Set aside in a colander to drain excess water, then use as needed. Alternatively, if you have a salad spinner, you can use that as well.
- Heat a skillet over medium heat. Once the pan is warm, add the olive oil.
- Add the chicken breasts to the heated oil.
- Cook for 5-7 minutes until the chicken releases from the frying pan and is easy to flip.
- Flip to the other side and cook for an additional 5-7 minutes until the internal temperature reaches 165 degrees in the thickest part of the chicken breast.
- Remove the chicken from the pan and set it aside on a plate or cutting board. Allow the chicken to rest for 5 minutes to redistribute the juices.
- While the chicken rests, add the drained romaine to a mixing bowl and top with the Caesar dressing.
- Use tongs or a slotted spoon to toss the salad with the dressing.
- Add the dressed romaine to a salad bowl or long plate.
- Slice the chicken breasts on a bias for better presentation.
- Top the salad with sliced chicken breasts.
Nutrition
Notes
Chef Tips
- Let the chicken rest before slicing to keep it juicy.
- Marinate chicken in lemon, Dijon, and garlic for 2 hours for a deeper flavor.
- When making this recipe for the week, we prepare the chicken, homemade dressing, and croutons; we store them separately. Mix the ingredients as needed to keep the croutons crunchy and the romaine from wilting from the dressing.
- For a BBQ/grilled chicken look, use a grill pan to cook the chicken.
- Make Homemade croutons rather than store-bought croutons
- Add Freshly Shaved Parmesan on top for a more restaurant-style finish.
- Poached chicken Caesar: Use poached chicken, warm it, and finish it with a cast-iron sear.
- Chili-garlic Caesar dressing: Add chili paste to the Caesar dressing for a spicy kick.
- You can store ingredients separately in airtight containers.
- Please make sure to store the lettuce undressed to prevent wilting.
- Reheat the chicken over low heat in a sautee pan until warmed through.
- Serve with crunchy Garlic bread
- Soup and salad for lunch? This pairs great with a tomato basil soup.
- Roasted potato wedges are a great side dish for this salad.
- Serve as a side salad or appetizer with my Lemon chicken orzo recipe, which I made for Ask Chef Dennis.
- Burrata crostini with balsamic glaze.
- Non-Alcoholic: Sparkling lemonade cuts the richness, and iced green tea offers an herbal balance to the dressing's richness.
- Wine Style: Sauvignon Blanc offers citrus and herb notes that pair well with the dressing. Unoaked Chardonnay is a great, clean, buttery match for the chicken.
- Beer Style: Pilsner is crisp, refreshing, and light. Belgian Witbier offers citrus and a spice that lifts the flavors of the salad.
