Fire Caesar Salad with Grilled Chicken

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1. Season the chicken breast with salt and pepper, cook on a grill pan, and then slice.

2. Cut the heads of romaine lettuce in half lengthwise and place them on a very hot grill or grill pan, cut side down.

3. Grill the lettuce for about 2 minutes until distinct dark charred marks appear and the leaves slightly soften and take on a smoky aroma.

4. Place the warm romaine lettuce halves on plates.

5. Drizzle each portion generously with Caesar dressing, add the grilled chicken pieces and crunchy croutons.

6. Sprinkle everything with a large amount of freshly grated parmesan.

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