Classic Chicken Caesar Salad

Ingredients

Instructions

1. 1

   PREPARE THE CHICKEN: Pat the chicken breasts dry with paper towels. Drizzle with the olive oil and season both sides generously with salt and black pepper. If the breasts are thick, pound them to an even 3/4-inch thickness for faster, more even cooking.

2. 2

   GRILL THE CHICKEN: Preheat a grill or grill pan to medium-high heat. Grill the chicken for 6-7 minutes per side without moving it during cooking. The chicken is done when the internal temperature reaches 165°F and you see nice grill marks. Transfer to a cutting board, let rest 5 minutes, then slice against the grain into strips.

3. 3

   MAKE THE CAESAR DRESSING: In a medium bowl, whisk together the mayonnaise, fresh lemon juice, Dijon mustard, minced garlic, and anchovy paste until smooth. The anchovy paste is essential for authentic Caesar flavor - it adds umami without tasting fishy. If the dressing is too thick, thin with 1 tablespoon of water. Season with salt to taste.

4. 4

   DRESS THE LETTUCE: Place the chopped romaine in a large salad bowl. Add about 2/3 of the dressing and toss thoroughly, using your hands or tongs to coat every leaf. The romaine should be evenly coated but not drowning in dressing.

5. 5

   ASSEMBLE THE SALAD: Divide the dressed romaine among 4 plates or arrange on a large platter. Top with the warm sliced chicken, arranging it attractively. Use a vegetable peeler to shave curls of parmesan over the top - the large shavings add visual appeal and bursts of cheesy flavor.

6. 6

   FINISH AND SERVE: Crack fresh black pepper generously over each salad. Drizzle any remaining dressing over the chicken. Serve immediately while the chicken is still warm and the lettuce is crisp. Serve extra dressing on the side if desired.