By Mid-January in Alabama means cold nights and grey days and the particular kind of cabin fever that comes from Christmas decorations being put away and nothing bright on the calendar. At the daycare we combat this aggressively. New sensory bins, new art projects, a whole unit on penguins. One boy named Elijah has decided he is a penguin and has been waddling instead of walking for four days. We have decided to support his journey.
I made a big pot of vegetable beef soup this week. Chuck roast cut into cubes, browned in batches first, that is the step most people skip and you can tell when they do, then simmered for hours with potatoes, carrots, celery, tomatoes, and a parmesan rind I save in the freezer for exactly this purpose. The rind dissolves into the broth and gives it body and depth that I know immediately when it is missing.
I brought a container to work and shared it with Tamara who said it tasted like someone's grandmother made it, which is exactly what I am going for. I said thank you and did not explain that it sort of did.
Sunday at Gloria's we made a simple roast chicken. Just the bird, lemon, garlic, rosemary, olive oil, good salt. But roast chicken rewards attention and punishes shortcuts and Gloria has opinions about every step: tie the legs, pat the skin completely dry, start it hot and turn it down, rest it thirty minutes. Non-negotiable.
We ate at her table in the January gray and the chicken was golden and the skin crackled when you cut into it and that, I think, is why people cook. Not for the complicated things. For the moment when the simple thing is exactly right.
Gloria’s lesson about roast chicken stayed with me all week — that the simple thing, done with full attention, is the thing that actually satisfies. This grilled chicken Caesar salad lives by the same rules: good romaine, properly charred chicken, a dressing made from scratch and not from a bottle. It’s the kind of recipe that asks you to slow down and do each step on purpose, and it gives back every bit of that effort in the first bite.
Grilled Chicken Caesar Salad
Prep Time: 15 min | Cook Time: 15 min | Total Time: 30 min | Servings: 4
Ingredients
- 2 large boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 large heads romaine lettuce, chopped
- 1/2 cup shaved or grated Parmesan cheese
- 1 cup croutons
- For the dressing:
- 3 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Make the dressing. Whisk together the mayonnaise, lemon juice, Worcestershire sauce, Dijon mustard, and minced garlic in a small bowl. Stir in the grated Parmesan, then drizzle in the olive oil while whisking until smooth and emulsified. Season with salt and pepper. Refrigerate until ready to serve.
- Prep the chicken. Pat chicken breasts completely dry with paper towels. Brush both sides with olive oil and season evenly with garlic powder, salt, and pepper. Let sit at room temperature for 10 minutes before cooking.
- Grill the chicken. Heat a grill or grill pan over medium-high heat until very hot. Cook chicken for 6–7 minutes per side without pressing or moving it, until internal temperature reaches 165°F and grill marks are well developed. Transfer to a cutting board and rest for 5 minutes before slicing against the grain.
- Assemble the salad. Place chopped romaine in a large bowl. Drizzle with dressing and toss to coat evenly, using just enough dressing to lightly cover the leaves without pooling at the bottom.
- Finish and serve. Divide dressed romaine among four plates. Top each with sliced grilled chicken, croutons, and a generous handful of shaved Parmesan. Serve immediately.
Nutrition (per serving)
Calories: 390 | Protein: 34g | Fat: 22g | Carbs: 14g | Fiber: 3g | Sodium: 620mg