How to make Annessa’s Easy Grilled Caesar

INDIANAPOLIS (WISH) — Here’s a simple, fresh salad that still lets you use your grill!

Preheat grill to medium. Season both sides of chicken breast with a 1/2 teaspoon kosher salt. Grill 10-12 minutes each side, turning once, or until the internal temperature reaches 160º. Remove chicken and let it rest 5 minutes after grilling. Chicken should reach a final internal temperature of 165º while resting.
Slice Romaine in half lengthwise, rinse and pat dry, and place cut side up on cutting board. Rub the sliced side of Romaine with cut garlic. Squeeze and rub lemon juice over the same sliced side. Brush 1 teaspoon olive oil over the sliced side as well.
Place romaine lettuce & lemon halves on grill, sliced side down. Leave lid open and cook 3 minutes. Lettuce should have good grill marks, but not be completely wilted. Remove from grill, and place on a serving plate. Slice chicken on the bias and arrange around lettuce. Add one grilled lemon half next to each salad.
To make vinaigrette, add 1/4 cup olive oil, vinegar, 2 tablespoons grated Parmesan, kosher salt, pepper, and 1/4 teaspoon fresh grated garlic to a glass jar. Squeeze the juice of one of the grilled lemons into the jar. Put the lid on the jar and shake dressing until well mixed.
Shave freshly grated Parmesan cheese onto salads, and serve alongside vinaigrette (or drizzle over salad when ready to serve.) Enjoy immediately!

Pro tips:

If you are short on time, pick up a good-quality Caesar dressing to go with salad
Use lime instead of lemon for a different, delicious flavor
add a few dashes of hot sauce to the dressing to give it a kick

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