Original recipe
Ingredients
- 1½ lb boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon Minnezona House Seasoning
- 2 romaine hearts, chopped
- ½ cup Caesar dressing
- ½ cup shaved Parmesan
- 1½ cups croutons
- 1 lime, cut into wedges
- ¼ cup roasted pepitas
Directions
- Pound chicken to an even thickness. Coat with olive oil and House Seasoning.
- Preheat grill to medium-high and grill chicken 5–7 minutes per side until it reaches 165°F. Rest 5 minutes, then slice.
- Toss romaine with Caesar dressing, Parmesan and croutons.
- Divide salad among plates and top with sliced chicken and pepitas.
- Serve with lime wedges for squeezing over the chicken and salad.
Recipe Notes
- Chicken thighs can replace breasts; cook to at least 165°F.
- Add dressing just before serving to keep romaine crisp.
- For extra char, grill halved romaine hearts briefly before chopping.
Rate it & show us how yours turned out.
Have you made this dish? Give it an honest star rating, tell us what you thought, and upload a photo of your version. Your feedback helps other cooks decide what to make next—and we love seeing Minnezona recipes come to life in your kitchen.
Sign in to rate this recipe, leave your honest review and share a photo of how your dish turned out.