Skillet Chicken Caesar Salad

Steps

1. 1

   Pat the chicken dry. If the thick end is more than 3/4 inch thick, pound it between sheets of plastic wrap to an even 3/4 inch so it cooks evenly. Season both sides with the salt, pepper and garlic powder.

2. 2

   Heat 2 tablespoons of the oil in a 12-inch skillet over medium heat. Add the bread cubes and a pinch of salt and cook, tossing every minute or so, until golden and crisp on most sides, 6 to 8 minutes. Transfer to a plate.

3. 3

   Add the remaining 1 tablespoon oil to the skillet and raise the heat to medium-high. Lay in the chicken and cook without moving it until the underside is deep golden, 5 to 6 minutes.

4. 4

   Flip the chicken, lower the heat to medium and cook until an instant-read thermometer in the thickest part reads 165°F, 4 to 6 minutes more.

5. 5

   Move the chicken to a cutting board and rest for 5 minutes, then slice across the grain about 1/2 inch thick.

6. 6

   Meanwhile, toss the romaine in a large bowl with 1/2 cup of the dressing until every leaf is lightly coated, adding more dressing if needed. Add the tomatoes, croutons and half the parmesan and toss once more.

7. 7

   Divide the salad among plates, fan the chicken on top and finish with the remaining parmesan, a grind of pepper and the lemon wedges for squeezing.