Tuesday, May 15, 2012

Chicken Caesar Salad

It's almost a crime to post this as a recipe.  Almost.  But it's so good, and so light, and so surprisingly full of flavor (and did I mention so simple?!) that I just couldn't keep this to myself!  Look for a more involved salad recipe next week...

2 chicken breasts
3-4 cloves garlic, minced
olive oil
salt and freshly ground black pepper
1 10 ounce bag hearts of romaine

Grated Parmesan cheese
Fat free croutons

Place chicken in a marinading dish with a lid (a large Tupperware works great).  Sprinkle minced garlic, salt, and pepper over breasts.  Drizzle olive oil over all.  Drizzle again.  Be generous with both the garlic and the oil!  Let marinate about 30 minutes.

Preheat a grill pan to medium high.  Place chicken on hot grill and drizzle with the marinade, ensuring all those bits of garlic get in the pan.  Grill until chicken is cooked through, 5-7 minutes per side.

While the chicken is grilling, assemble the salads.  I find it easiest to combine romaine, dressing, and cheese in a large bowl and toss first, then divvy up amongst your dinner plates.  Sprinkle a few croutons on each salad.

When chicken is done, slice against the grain, and top each salad with a sliced breast.

Serves two.
Caesar salad

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