Instructions
Step 1: Preheat a grill pan or skillet over medium-high heat. Rub chicken breasts with olive oil, garlic powder, salt, and pepper.
Step 2: Grill chicken for 5–6 minutes per side, or until cooked through and juices run clear. Let rest 5 minutes, then slice thinly.
Step 3: In a large salad bowl, toss chopped romaine lettuce with half of the Caesar dressing.
Step 4: Add cherry tomatoes, shaved Parmesan, and croutons. Toss lightly to combine.
Step 5: Arrange sliced chicken over the top of the salad. Drizzle with remaining dressing.
Step 6: Garnish with additional Parmesan and chopped parsley if desired. Serve immediately.
Storage Information
Store leftover chicken separately from the salad to keep the greens crisp. Refrigerate both in airtight containers for up to 3 days. Reheat chicken before serving, or enjoy cold for a quick meal prep option.
Continue on the next page