Weeknight Chicken Caesar Salad
23 mineasy2 servingshigh-protein
Ingredients
- Chicken breast2 fillets (about 300 g)On hand
- Lettuce1 head romaine, tornOn hand
- Parmesan30 g, gratedOn hand
- Bread2 slices, cubedOn hand
- Mayonnaise3 tbspoptional
- Lemon1/2, juicedoptional
- Mustard1 tspoptional
- Garlic1 clove, gratedoptional
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Steps
- 1
Cube the bread and toast it in olive oil until crisp.
5 min
- 2
Fry the chicken breasts; cook until no longer pink inside, 165°F / 74°C.
8 min
- 3
Stir the mayonnaise, lemon, mustard, garlic and parmesan into a dressing.
3 min
- 4
Tear the lettuce and dry it well.
3 min
- 5
Toss the lettuce with most of the dressing.
2 min
- 6
Slice the chicken and arrange it over the salad with the croutons.
2 min
Cook’s note. The driest lettuce holds dressing best; spin or towel-dry it before the bowl.
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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.