Caesar Salad & Chicken (teens) Recipe

Prep the chicken

Pat chicken breasts dry with paper towels. If very thick, slice each breast horizontally to make two thinner cutlets (about 1/2 inch thick) so they cook quickly and evenly.

Make a quick marinade: in a small bowl whisk together 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp dried oregano, 1 tsp salt and 1 tsp black pepper. Rub the mixture evenly over both sides of the chicken breasts. Let rest at room temperature for 10–15 minutes (or refrigerate up to 1 hour).

Heat a large skillet over medium-high heat. When hot, add 1 tbs olive oil. Place chicken breasts in the pan and cook 4–6 minutes per side (depending on thickness) until golden brown and internal temperature reaches 74°C (165°F). Reduce heat if the exterior browns too quickly.

Optional finish: during the last minute of cooking add 1 tbs butter to the pan and spoon melted butter over the chicken for extra flavor. Remove chicken to a cutting board and let rest 5 minutes before slicing thinly against the grain.

Prepare the lettuce and cheese

If using whole romaine, core and chop or tear into bite-sized pieces. Place 2 cups washed and well-dried romaine in a large salad bowl. Add 1 cup freshly grated Parmesan and 1 cup croutons (reserve a few croutons and some cheese for garnish).

Make the Caesar dressing

In a small bowl or jar combine 1 tbs mayonnaise, 2 tbs plain Greek yogurt, 1 tbs lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp anchovy paste (or 2 mashed anchovy fillets), 1/2 tsp grated garlic, 2 tbs olive oil, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Whisk or shake until smooth and emulsified. Taste and adjust: add more lemon for brightness, salt for seasoning, or a touch more anchovy if you like a stronger umami note.

Dress the salad: start by spooning about 2–3 tbs of dressing over the romaine and gently toss with tongs or salad servers to coat. Add more dressing a little at a time to reach your preferred level — Caesar should be lightly to moderately coated, not drenched.

Add the sliced rested chicken on top of the dressed salad. Sprinkle reserved croutons and extra grated Parmesan. Garnish with a lemon wedge and chopped parsley if using.

Divide the salad onto plates (this recipe serves 2 teens). Serve immediately while chicken is still warm. Encourage squeezing a lemon wedge over the chicken and salad for extra brightness.