2Boneless Skinless Chicken Breast6 ounces each, or 1 large breast, butterflied
1/2headRomaine Lettucehand torn
Homemade Caesar Dressing
Instructions
Preheat a grill pan on high heat. Sprinkle both sides of the chicken breasts with salt and pepper. When the grill is hot (you can hold your handle over the surface for 3 seconds), brush with the olive oil and place the chicken breasts on the surface.
Cook for 5-7 minutes, turning 45° half way through for perfect grill marks. Flip the chicken and cook until meat registers 165°. Let rest on a cutting board for at least 5 minutes. You can make the chicken ahead of time and store in the fridge for up to 3 days.
Tear the Romaine into bite size pieces and place in a large bowl. Top with the dressing and toss. Slice the chicken and scatter on top of salad. Serve immediately.