Fresh romaine lettuce topped with juicy grilled chicken, Parmesan cheese, crunchy croutons, and creamy Caesar dressing.

2 boneless skinless chicken breasts

2 large heads romaine lettuce, chopped

1/2 cup Parmesan cheese, shaved or grated

1/2 cup Caesar dressing

1 cup croutons

2 tbsp olive oil

Salt and black pepper to taste

Lemon wedges for serving (optional)

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1. Season chicken with oil, salt, and pepper.

2. Grill 6–7 minutes per side.

3. Cook to 165°F internal temperature.

4. Rest 5 minutes and slice.

5. Toss romaine with dressing.

6. Top with chicken, croutons, and Parmesan.

7. Serve with lemon wedges.

Add dressing gradually to avoid overdressing.

Use rotisserie chicken for a quick shortcut.

Store salad components separately.

Great for lunch or light dinner.