Chicken Caesar Salad

This salad came out really well, so I'm enshrining it here. 


  • 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 :-) )


  1. 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
  2. Butterfly the chicken breast and marinate with olive oil, pomegranate vinegar, salt, and pepper for about 10 minutes as the oven heats up
  3. Cook the chicken in the pan for about 15 minutes, then turn to cook the other side for about 10 minutes
  4. While the chicken is cooking slice up the Romain into bite-sized pieces
  5. Dice the tomato
  6. Shred a bunch of parmesan cheese
  7. When the chicken is done, remove from pan and dice into 1/2-inch to 1-inch pieces
  8. Place sliced lettuce into bowls, add diced tomatoes, shredded parmesan, and sliced chicken
  9. Top with Marie's dressing and croutons