Chicken Caesar Salad

Ingredients

• 1 lb boneless skinless chicken breast
• 2 romaine hearts, chopped
• 1/2 cup grated Parmesan
• 2 cups cubed crusty bread
• 2 tbsp olive oil
• 1/2 cup mayonnaise
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 small garlic clove, minced
• 1 tsp Worcestershire sauce
• Salt and black pepper

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Preheat the oven to 375°F and line a baking sheet with parchment paper for the croutons.
2. Step 2.Toss bread cubes with 1 tablespoon olive oil, a pinch of salt, and black pepper. Spread them on the baking sheet.
3. Step 3.Bake the croutons for 10–12 minutes, turning once, until crisp and golden. Set aside to cool.
4. Step 4.Season the chicken with salt and black pepper and brush lightly with the remaining olive oil.
5. Step 5.Heat a skillet or grill pan over medium-high heat and cook the chicken for about 5–7 minutes per side, depending on thickness, until it reaches 165°F.
6. Step 6.Let the chicken rest for 5 minutes, then slice it across the grain into bite-size pieces.
7. Step 7.Whisk mayonnaise, lemon juice, Dijon mustard, garlic, Worcestershire sauce, and a little black pepper in a bowl until smooth.
8. Step 8.Place chopped romaine in a large bowl and toss with enough dressing to coat the leaves lightly rather than saturating them.
9. Step 9.Add sliced chicken, croutons, and most of the Parmesan and toss gently.
10. Step 10.Finish with the remaining Parmesan and serve immediately. Keep extra dressing separate if preparing components ahead.