Chicken · ALWAYS FREE
Grilled Chicken and Romaine Caesar
Sliced grilled chicken and crisp romaine are dressed with a lemony Caesar-style sauce and finely grated Parmesan.
GrillSaladLunch
Ingredients
Let’s make it
- Heat a grill or ridged grill pan to medium-high. Coat the chicken with the olive oil, 2 g salt and 0.5 g pepper.
- Grill for about 5–7 minutes per side, depending on thickness, until a thermometer inserted into the center reads 165°F / 74°C. Transfer to a clean board and rest for 5 minutes.
- While the chicken cooks, whisk the mayonnaise, lemon juice, mustard, anchovy, garlic, 10 g Parmesan, water, remaining 1 g salt and remaining 0.5 g pepper into a creamy dressing.
- Toss the dry romaine with the dressing immediately before serving. Divide between two plates.
- Slice the rested chicken across the grain and arrange beside and over the lettuce. Finish with the remaining 20 g Parmesan.
Why it’s in this collection
- High Protein: Calculated protein estimate from raw boneless skinless chicken breast alone: 400 g × 22.5 g protein per 100 g ÷ 2 portions = at least 45.0 g per portion using this USDA reference. Other ingredients are not counted in this minimum. USDA reference
- Weight Loss Journey: 300 g romaine divided into 2 portions, with 200 g raw chicken per portion. Use the listed no-added-sugar mayonnaise and mustard; no croutons are included. This is a measured, portion-aware meal idea; it does not prescribe calories or promise weight loss. Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
