Chicken Caesar Salad
Easy delicious salad for warm summer days
Put the chicken breasts in a small plastic bag and pour the marinade over them. Tie a knot in the bag and massage the meat and marinade together until coated. Let rest in the refrigerator for minimum 3 hours (or overnight).
Chop the romaine lettuce and soak in ice water for 30 minutes. This will make the lettuce really crispy!
Grill or fry the chicken breasts on medium high heat until they are cooked through, 5-7 minutes on both sides. Remove from heat.
Drain the lettuce and dry the leaves in a salad spinner or with paper towels. Put the leaves a large salad bowl.
Cut the chicken breasts into bite-size strips.
Toss the salad with the freshly grated parmesan cheese and the Creamy Caesar Dressing. Arrange the chicken strips on top. Serve with freshly grated parmesan cheese on the side.