Ingredients
Equipment
Method
Prep
- If batch grilled chicken is frozen, thaw overnight in the refrigerator.
- Dice into half-inch cubes.
- Reheat in a skillet over medium heat for 3-4 minutes until warmed through, or serve cold for a chilled Caesar salad.
Assemble
- In a large bowl, toss romaine lettuce with Caesar dressing until evenly coated.
- Top with diced grilled chicken, croutons, and shaved Parmesan.
- Serve immediately.
Disclosure: Nutrition is estimated and provided for general guidance.
Notes
Store any leftover assembled salad separately from the dressing to prevent sogginess—dressed greens don't hold well beyond a few hours. The grilled chicken should already be diced and stored in your refrigerator or freezer from your batch cooking session; if frozen, thaw overnight in the fridge or use the defrost setting on your microwave. For variation, swap romaine for kale or add shaved parmesan and a squeeze of lemon. You can bulk this up with cherry tomatoes, bacon bits, or hard-boiled eggs if you want more substance. This recipe scales easily—double or triple the salad components if you're feeding a crowd or want leftoecers for tomorrow's lunch.
