Chicken Caesar Salad

I realize I already covered this with my Chicken Caesar Wraps post, but I wanted to take a moment to really appreciate a beautiful summer dish. My husband is a big fan of Chicken Caesar Salad because it's filling and it can be light. All you have to do is use a light dressing and be moderate in the amount you put on the salad. See below for serving suggestions.



Serves 2 with no sides

Ingredients:

1 head Romaine lettuce
2 chicken breasts
2 tbsp light Caesar dressing
kosher salt and freshly ground black pepper
freshly grated Parmesan cheese
croutons

Directions:

Preheat oven to 350 degrees.

Prepare chicken breasts by washing, patting dry and sprinkling with kosher salt and a few grinds of black pepper on either side. Bake on a cookie sheet 15-20 minutes on each side until done all the way through.



Allow to rest for five to ten minutes. Refrigerate for half an hour or overnight if you're making the chicken ahead. Slice on the diagonal either across the length or the width of the breast.



Wash lettuce and allow to dry in a strainer before cutting into strips. Toss with 2 tbsp dressing and a few grinds of black pepper.



Put on plates and top with chicken strips and croutons. Grate or shave parmesan cheese over salad if desired, and garnish with cherry or grape tomatoes.