Grilled Chicken Breast with Caesar Salad

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Grilled Chicken Breast

1. Pat the 2 pounds of chicken breasts dry, then pound to an even ¾-inch thickness. 5 min
2. In a small bowl, stir together 2 tablespoons olive oil, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika, 1 teaspoon kosher salt, and ½ teaspoon black pepper, then rub the mixture all over the chicken. 3 min
3. Preheat a gas or charcoal grill to medium-high heat (about 425°F), or heat a grill pan over medium-high for 3 minutes. 5 min
4. Timing-sensitive step. Grill the chicken breasts for 5–6 minutes on the first side without moving them, until distinct grill marks form and the edges turn opaque. 6 min
5. Timing-sensitive step. Flip the chicken and grill for another 4–5 minutes on the second side until an instant-read thermometer reads 165°F at the thickest part. 5 min
6. Transfer the chicken to a cutting board and rest for 5 minutes. 5 min
7. Squeeze the halved lemon over the rested chicken, then slice crosswise and serve. 2 min

Classic Caesar Salad with Homemade Dressing and Croutonsside

1. Chop the 3 romaine hearts into 1-inch pieces, wash, spin or pat completely dry, and refrigerate until ready to dress. 6 min
2. Finely grate 3 ounces of Parmesan, setting aside a small handful of shaved pieces for serving. 3 min
3. Mince 4 anchovy fillets to a smooth paste, then mince 1 garlic clove; combine them in a medium bowl. 4 min
4. Whisk 1 egg yolk, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce into the anchovy-garlic paste until smooth. 2 min
5. Slowly drizzle in ¼ cup neutral oil in a thin, steady stream while whisking constantly to emulsify, then whisk in 2 tablespoons fresh lemon juice and ½ teaspoon kosher salt and ¼ teaspoon black pepper; taste and adjust seasoning. 4 min
6. Preheat the oven to 400°F. 10 min
7. Rub the cut side of the halved garlic clove all over the torn sourdough pieces, then toss the 4 ounces of bread with 3 tablespoons olive oil and a pinch of salt on a rimmed baking sheet. 3 min
8. Bake the croutons at 400°F for 12–15 minutes, tossing once halfway through, until deep golden and crisp; let cool on the pan. 14 min
9. In a large bowl, toss the romaine with the dressing until every leaf is coated, then fold in most of the grated Parmesan and the croutons. 3 min
10. Transfer to a serving platter or individual bowls and top with the reserved shaved Parmesan and a crack of black pepper. 2 min