Chicken Caesar Salad - Little Sunny Kitchen

Prep Time 15

Cook Time 15

Total Time 30

▢ 1 chicken breasts sliced into 2 thin cutlets (can add more chicken if desired)
▢ 2 teaspoons olive oil
▢ salt and pepper

Grill the chicken on a BBQ or a grill pan (or use a skillet). Add olive oil to the pan, season the chicken with salt and pepper and cook for 3-4 minutes on each side.
When the internal temp of the chicken is 165°F/74°C, remove it onto a plate and set aside.
Chop the lettuce or tear it apart into bite sized pieces.
In a large bowl, combine the lettuce with the dressing, parmesan, and croutons. Toss until well combined.
Slice the chicken into bite size pieces.
Serve in a large salad bowl, top with with the chicken pieces/strips. Serve immediately.

Keep in mind that the size of the romaine lettuce head/hearts varies, so use your best judgment on how much dressing you need to use.
Toss the lettuce with the dressing right before serving. If you let it sit too long, the lettuce will wilt and lose its crunch.
Use a large bowl to comfortably toss the salad before serving. If you use a small bowl, you will end up bruising the romaine salad leaves which can ruin your salad and make it soggy.