Ingredients

Scale

For the Salad

2 romaine lettuce hearts, halved lengthwise
1 cup cherry tomatoes, halved
1/2 cup grated Parmesan cheese
1 cup croutons (preferably homemade)

For the Caesar Dressing

1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste

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Instructions

1. Marinate the Chicken

In a bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper. Add the chicken breasts, ensuring they’re well-coated. Let them marinate for at least 30 minutes to absorb the flavors.

2. Prepare the Caesar Dressing

In a medium bowl, combine mayonnaise, grated Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, and minced garlic. Whisk until smooth. Season with salt and pepper to taste. Refrigerate until ready to use.

3. Grill the Chicken

Preheat your grill to medium-high heat. Place the marinated chicken breasts on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Once cooked, remove from the grill and let rest for 5 minutes before slicing.

4. Grill the Romaine Lettuce

Lightly brush the cut sides of the romaine lettuce halves with olive oil. Place them cut-side down on the grill for about 2 minutes, just until they have light grill marks and are slightly wilted. This step adds a subtle smoky flavor to the lettuce.

5. Assemble the Salad

On a large platter, arrange the grilled romaine halves. Top with sliced grilled chicken, cherry tomatoes, croutons, and grated Parmesan. Drizzle the Caesar dressing over the salad. Serve immediately.