IDEAL PROTEIN PHASE 1, 2 & 3 | SERVINGS 2 | TOTAL TIME: 35 MIN
There is something comforting about a caesar salad, and with this recipe from Janeva’s cookbook, you can enjoy one guilt-free.
2 chicken breasts, boneless & skinless
2 tablespoons olive or avocado oil, divided
1 whole head of romaine lettuce
1/4 cup shredded parmesan cheese
Sea salt and pepper, to taste
1/4 cup Walden Farms caesar dressing
Place chicken breasts in a large resealable plastic bag. Using a meat mallet, pound chicken breasts evenly to 1/2″ thick. Season both sides with salt and pepper, set aside.
Add 1 tablespoon olive oil to a stovetop grill pan (or large skillet); heat over medium-high heat. Place chicken breasts on a pan, and cook each side for 3 minutes. Plate, cover, and set aside.
Cut romaine head in half from root end to tip and slice off any brown spots on stem end (keeping steps intact). Remove any loose or bruised outer leaves, revealing the center hearts of the romaine. Brush both sides of romaine hearts with 1 tablespoon of olive oil; season lightly with salt and pepper.
Heat stovetop grill pan (or large skillet) over medium/ medium-high heat. When the pan is hot place romaine hearts on the pan and grill both sides until lightly browned. This only takes a few minutes on each side.
Plate grilled romaine hearts cut side up. Top with sliced grilled chicken, drizzle with dressing and sprinkle with cheese. Season with salt and pepper if desired.