Chicken Caesar Salad
This salad came out really well, so I'm enshrining it here.
Ingredients
- 1Lb boneless, skinless chicken breast
- Olive oil
- Pomegranate vinegar (Trader Joe's is carrying it now (early 2018), a good red wine vinegar would work too.)
- Very coarse sea salt
- 5 or 6 large leaves of Romain lettuce
- Ripe tomato
- Fresh Gourmet cheese and garlic croutons
- Freshly grated parmesan cheese
- Marie's Parmesan Caesar Yogurt Dressing (the key :-) )
Instructions
- Set oven to broil, preheat a large cast iron pan about 6-inches below heat with a thin layer of coarse sea salt in the bottom
- Butterfly the chicken breast and marinate with olive oil, pomegranate vinegar, salt, and pepper for about 10 minutes as the oven heats up
- Cook the chicken in the pan for about 15 minutes, then turn to cook the other side for about 10 minutes
- While the chicken is cooking slice up the Romain into bite-sized pieces
- Dice the tomato
- Shred a bunch of parmesan cheese
- When the chicken is done, remove from pan and dice into 1/2-inch to 1-inch pieces
- Place sliced lettuce into bowls, add diced tomatoes, shredded parmesan, and sliced chicken
- Top with Marie's dressing and croutons