Pat the 8 oz chicken breast dry. Pound gently to even thickness (about 3/4 inch) if needed so it cooks evenly. Rub with 1 tablespoon olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper; let rest 10 minutes at room temperature.

Grill chicken

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Grill chicken 4–5 minutes per side, until internal temperature reaches 165°F (74°C) and exterior has good char marks. Remove from grill and let rest 5 minutes, then slice thinly against the grain.

Red Chimichurri

Assemble chimichurri

In a food processor or blender, combine 3/4 cup packed parsley, 1/4 cup cilantro (if using), 1/2 cup roasted red pepper (drained if from jar), 2 tablespoons fresh oregano, and 2 garlic cloves. Pulse until finely chopped but not pureed.

Emulsify

Transfer mixture to a bowl and stir in 2 tsp red wine vinegar, 1 tablespoon fresh lemon juice, 3 tablespoons olive oil, 1/2 tsp smoked paprika, 1/4 tsp crushed red pepper flakes, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Taste and adjust seasoning. Let sit 10–15 minutes to allow flavors to meld.

Caesar & Roasted Tomatoes

Roast tomatoes

Preheat oven to 425°F (220°C). Toss 1 cup halved grape/cherry tomatoes with 1 tsp olive oil and a pinch of salt on a rimmed baking sheet. Roast 10–12 minutes until skins blister and edges caramelize. Remove and let cool slightly.

Toss salad

In a large bowl, combine 4 cups chopped romaine, 1/2 cup Caesar dressing, and 1/4 cup grated Parmesan. Add roasted tomatoes and gently toss to coat. Stir in croutons if using.

Assembly & Serve

Place dressed Caesar salad on a serving plate or shallow bowl. Arrange sliced grilled chicken (8 oz) on top or to the side.

Spoon 1–2 tablespoons of red chimichurri over the chicken slices, and drizzle an additional spoonful around the salad for visual contrast.

Garnish with extra Parmesan, a lemon wedge, and serve remaining chimichurri on the side. Offer cracked black pepper or additional red pepper flakes to taste.