Warm Chicken Caesar Salad
Prep Time
Serves
Cooking Mode
¼ cup olive oil, divided
2 tbsp lemon juice
2 cloves garlic, minced
1 tsp Dijon mustard
1 lb boneless skinless chicken thighs
½ tsp salt
8 baguette slices, 1/2-in. (1 cm) thick each
¼ cup grated Parmesan cheese, divided
6 cups coarsely chopped Romaine
¼ cup olive oil, divided
2 tbsp lemon juice
2 cloves garlic, minced
1 tsp Dijon mustard
1 lb boneless skinless chicken thighs
½ tsp salt
8 baguette slices, 1/2-in. (1 cm) thick each
¼ cup grated Parmesan cheese, divided
6 cups coarsely chopped Romaine
Directions
1Preheat oven to 425ºF (220ºC). In bowl, whisk 3 tbsp (45 mL) oil, lemon juice, garlic and mustard. Divide into two equal portions, reserving one portion to use later as a dressing. Toss chicken thighs with the other portion plus the salt. Marinate 10 min.
2Meanwhile, cut each baguette slice into 6 cubes. Toss with remaining olive oil and half the cheese. Bake on parchment-lined baking sheet 8 to 10 min. or until golden brown and crisp.
3Set large non-stick, oven-proof skillet over medium-high heat. Cook chicken thighs 3 to 4 min. per side, or until browned. Transfer to oven and bake another 12 to 14 min.,or until cooked though. Remove from oven and let chicken rest 5 min. before thinly slicing.
4Toss romaine with reserved dressing, croutons and remaining cheese. Parmesan. Divide among 4 to 6 plates and top with chicken.
Tips
1
Add crumbled bacon to salad.
Disclaimer
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Personal Note
Personal Note
