Ingredients
- 2 boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- salt and pepper (to taste)
- 1 tablespoon olive oil
- 4 cups cubed French or Italian bread
- 3 tablespoons olive oil
- ¼ cup shredded parmesan cheese
- salt and pepper (to taste)
- ⅓ cup extra virgin olive oil
- ¼ cup lemon juice
- ¼ cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 garlic cloves (minced)
- 3 anchovy fillets (chopped and mashed into a paste)
- 2 hearts Romaine lettuce (cut into bite-sized pieces)
- ¼ cup shredded Parmesan cheese
Method
- Preheat the oven to 375℉. Spread the bread out on a sheet tray. Drizzle with olive oil, sprinkle with parmesan, salt and pepper. Toss to combine, then bake until crisp and golden, about 13-15 minutes. Set aside or store until ready to use.4 cups cubed French or Italian bread, 3 tablespoons olive oil, ¼ cup shredded parmesan cheese, salt and pepper
- While the croutons are cooking, season the chicken with Italian seasoning, salt and pepper. Drizzle with olive oil. Place the chicken on a hot grill pan and cook on both sides until cooked through, about 5-7 minutes per side. Remove from the pan and set aside to rest.2 boneless, skinless chicken breasts, salt and pepper, 1 tablespoon olive oil, 1 teaspoon Italian seasoning
- While the chicken is cooking, whisk together all the dressing ingredients in a large bowl.⅓ cup extra virgin olive oil, ¼ cup lemon juice, ¼ cup mayonnaise, 2 teaspoons Dijon mustard, 2 garlic cloves, 3 anchovy fillets
- Add the romaine to the bowl with the dressing and toss to coat. Divide between four plates. Slice the chicken and top each salad evenly. Top with croutons and parmesan. Enjoy!
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