Deconstructed Grilled Chicken Caesar Salad with Lemon-Parmesan Vinaigrette

• Chicken Breasts (boneless, skinless)

  2 pieces
• Olive Oil

  1 tablespoon
• Salt

  0.5 teaspoon
• Black Pepper

  0.3 teaspoon
• Romaine Lettuce

  1 head
• Croutons

  1 cup
• Parmesan Cheese (shaved)

  0.3 cup
• Extra Virgin Olive Oil

  0.3 cup
• Lemon Juice

  2 tablespoons
• Dijon Mustard

  1 teaspoon
• Garlic (minced)

  1 clove
• Parmesan Cheese (grated)

  1 tablespoon

All Steps

1. 1

   Pat chicken breasts dry. Season evenly with 1 tablespoon olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.

2. 2

   Preheat a grill or grill pan to medium-high heat. Grill the chicken breasts for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Remove from grill, let rest for 5 minutes, then slice against the grain into 1/2-inch strips.

3. 3

   While chicken rests, prepare the Lemon-Parmesan Vinaigrette: In a small bowl, whisk together 0.25 cup extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, 1 tablespoon grated Parmesan cheese, 0.25 teaspoon salt, and 0.1 teaspoon black pepper until well combined and slightly emulsified.

4. 4

   Wash and thoroughly dry the romaine lettuce. Chop into bite-sized pieces or leave whole for a more rustic presentation.

5. 5

   To assemble the deconstructed salad: Arrange the chopped romaine lettuce on two plates. Artfully place the sliced grilled chicken on top of the lettuce. Sprinkle with croutons and shaved Parmesan cheese.

6. 6

   Drizzle generously with the prepared Lemon-Parmesan Vinaigrette just before serving. Serve immediately.