Grilled Chicken Caesar Salad with Light Dressing

Ingredients

• Chicken breast 5 oz
• Romaine lettuce 3 cups
• Light Caesar dressing 2 tbsp
• Whole wheat croutons 1/4 cup
• Parmesan cheese 1 tbsp

Method

1. Prepare the chicken. Pat the chicken breast dry with paper towels. Season both sides lightly with salt and pepper to enhance flavor.
   Tip: Drying the chicken helps it grill better and prevents sticking.
2. Preheat the grill or grill pan. Heat your grill or grill pan over medium-high heat until hot. You can test by sprinkling a few drops of water; they should sizzle and evaporate quickly.
   Tip: If using a grill pan, lightly oil it with a high smoke point oil like canola or vegetable oil to prevent sticking.
3. Grill the chicken. Place the chicken breast on the grill. Cook for about 5-6 minutes on each side until the internal temperature reaches 165°F (75°C) and the chicken is no longer pink inside.
   Tip: Avoid flipping the chicken too often; one flip is enough for even cooking.
4. Rest and slice the chicken. Remove the chicken from the grill and let it rest for 5 minutes. This allows juices to redistribute, keeping the meat moist. Then slice it into thin strips.
   Tip: Resting is important for juicy chicken.
5. Assemble the salad. In a large bowl, combine the chopped romaine lettuce and light Caesar dressing. Toss gently to coat the lettuce evenly.
   Tip: Add dressing gradually to avoid overdressing the salad.
6. Add toppings and chicken. Add the sliced grilled chicken on top of the dressed lettuce. Sprinkle whole wheat croutons and grated Parmesan cheese evenly over the salad.
   Tip: Add croutons last to keep them crunchy.
7. Serve immediately. Serve the salad fresh to enjoy the crisp textures and warm chicken.
   Tip: If preparing ahead, keep components separate and combine just before serving.

Pro tips

• Use a meat thermometer to ensure the chicken is cooked safely without drying out.
• For extra flavor, marinate the chicken briefly in a little lemon juice and garlic before grilling.