Easy Chicken Caesar Salad

chicken caesar salad and multigrain roll

Easy dinner for two!


  • 2 Boneless Chicken Breasts
  • Chili Powder
  • Cumin
  • Olive Oil
  • 1 Head Romaine Hearts (torn or cut in bite size pieces)
  • 12-16 Grape Tomatoes
  • Red Onions (sliced thin)
  • Sunflower Seeds (handful)
  • Ramen Noodles (uncooked, plain, broken into pieces)
  • Asiago Cheese (Shredded)
  • Caesar Dressing (I used Marzetti’s Ultimate Caesar)


  1. Heat a grill pan with a couple of table of olive oil (medium-high heat)
  2. Put chicken breasts in a plastic bag and pound flat with meat hammer
  3. Sprinkle chili powder and cumin (to taste on one side of chicken breasts)
  4. Sear the chicken breast on both sides (3-4 minutes a side) and then reduce heat to low and cover until done (5 – 10 minutes depending on the thickness)
  5. While the chicken is cooking prepare the salad on 2 plates
  6. Start with the romaine, add the red onions, grape tomatoes, sunflower seeds, ramen noodles (instead of croutons), and Asiago cheese
  7. When chicken is done, remove from pan, slice,  and place on top of salad
  8. Drizzle with Caesar dressing

I served this with the Rhodes Multigrain rolls.

They are in the freezer section at Wegman’s. I took them out of the freezer in the morning, placed them in a greased muffin pan, covered them with plastic wrap and let them rise all day while I was at work.

They bake 15 – 20 minutes in the oven and are delicious.

Thoughts? Comments? Suggestions?

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