Grilled Chicken Caesar-Style Salad

Method

1. 1Rub the chicken breasts with olive oil, 2.5 ml salt, and 1 ml black pepper on all sides.
2. 2Heat a skillet over medium-high heat and pan-sear chicken for 6-7 minutes per side until fully cooked to an internal temperature of 74°C. Rest for 5 minutes, then slice into strips.
3. 3Finely grate the garlic clove. In a small bowl, whisk together mayonnaise, dijon mustard, juice of 0.5 lemon, grated garlic, remaining 2.5 ml salt, and 1 ml black pepper.
4. 4Chop the iceberg lettuce into crisp, bite-sized pieces and toss with half of the prepared dressing in a large bowl.
5. 5Divide the dressed lettuce between plates, top with the warm sliced chicken, drizzle with remaining dressing, and finish with shaved parmesan cheese.