Chicken Caesar Salad

From Meal Plan Monday at Oak & Barrel Meats.

Ingredients

• 2 packages boneless chicken breasts (1.01–1.25 lb each; about 2–2½ lb total)
• 2 romaine hearts, chopped (about 8 cups)
• ½ cup grated or shaved Parmesan
• 1½ cups croutons
• ½ cup Caesar dressing
• 1 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp black pepper
• Optional lemon wedges

How to Make It

1. Pat chicken dry. Season with garlic powder, salt and pepper.
2. Heat olive oil in a skillet over medium heat. Cook chicken about 5–7 minutes per side, depending on thickness, until it reaches 165°F. Rest 5 minutes, then slice.
3. Wash and dry romaine. Divide among four plates or place in a large serving bowl.
4. Top with sliced chicken, Parmesan and croutons. Add Caesar dressing just before serving and toss. Serve with lemon if desired.

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