Chicken Caesar Salad

If making croutons, make Homemade Croutons (or make them in advance).

Pat the chicken dry with a paper towel, then slice it in half horizontally (if not already butterflied; see How to Butterfly a Chicken Breast ). Sprinkle the chicken on both sides with the kosher salt . Add up to ¼ teaspoon additional salt to ensure chicken is fully seasoned.

In a small bowl, garlic powder, onion powder, smoked paprika, grated Parmesan cheese and a few grinds of black pepper. Sprinkle both sides of the chicken with the mixture.

Heat the olive oil in a large nonstick or cast iron skillet and over medium high heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides (cook in batches as necessary). When the internal temperature is 165°F, or the center is no longer pink, remove to a platter and rest 5 minutes before slicing into strips or pieces.

Whisk together the Caesar dressing ingredients in a bowl. Store leftovers refrigerated in a covered jar for up to 1 week.

Tear the romaine leaves into pieces (or chop them). Immediately before serving, t oss with the dressing. Top each salad with croutons, Parmesan cheese, and chicken. Leftover chicken stores refrigerated for up to 4 days and leftover dressing stores up to 1 week (add dressing immediately before serving).