Grilled Chicken Caesar Salad

Ingredients

• 1 lb Chicken Breast (Boneless, skinless, about 4 medium-sized breasts. Can substitute with about 1.5 lb of chicken thighs.)
• 8 cups Romaine Lettuce Hearts (Chopped or roughly torn. Substitute with other leafy greens such as spinach or mixed greens.)
• 1/2 cup Caesar Croutons (Store-bought or homemade; adjust to taste. Use gluten-free croutons for a GF option.)
• 1/3 cup Shredded Parmesan Cheese (Freshly shredded or shaved. Pecorino Romano can also be used.)
• to taste Salt (For seasoning chicken and salad.)
• to taste Black Pepper (For seasoning chicken and salad.)

Instructions

1. Season the chicken breasts generously with salt and pepper.
2. Preheat grill to medium-high heat (about 375-450°F or 190-230°C). Alternatively, use a grill pan on the stovetop or bake in the oven at 400°F (200°C).
3. Grill the chicken for approximately 5-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). The exact time will depend on the thickness of the chicken breasts. If baking, bake for 20-25 minutes or until the internal temperature reaches 165F.
4. Remove the cooked chicken from the grill and let it rest for a few minutes before slicing or dicing into bite-sized pieces.
5. While the chicken rests, prepare the salad: In a large bowl, combine the chopped romaine lettuce and shredded Parmesan cheese.
6. Add the Jennysong Asiago Caesar Salad Dressing (or your preferred Caesar dressing) to the bowl. Start with the specified amount and add more to taste, ensuring the lettuce is evenly coated without being overly saturated.
7. Gently toss the lettuce, Parmesan cheese, and dressing together until well combined. Adjust seasoning (salt, pepper) as needed.
8. Top the salad with the sliced or diced grilled chicken and Caesar croutons.
9. Serve immediately for the best texture. For meal prep, store the croutons and dressing separately to prevent the salad from becoming soggy. Combine just before serving.