How to make it

  • For the dressing, whisk all ingredients together, and store any extra in the fridge.
  • For the croutons, heat the oven to 375.
  • Place the bread cubes on a rimmed baking sheet, drizzle with some olive oil, and sprinkle with salt and pepper, then toss to coat.
  • Bake about 12-15 minutes, until golden brown, tossing halfway through cooking if needed.
  • Set aside.
  • For the chicken, fillet each breast for fast and even cooking. Trust me, they're better this way, and the chicken cooks so quickly that it doesn't have time to dry out.
  • So you've filleted each breast, right? Now sprinkle each side of the chicken with salt, pepper and garlic powder. Don't overdo, it, just enough to season the chicken.
  • Heat your skillet to about medium high, and drizzle a little olive oil in the pan.
  • Add the chicken and cook on one side for 3 minutes, then turn them and cook for 3-4 minutes, until golden and no longer pink. (You've filleted them, so they won't take longer than this to cook.)
  • Place the cooked chicken on a cutting board and let rest for 5 minutes, then slice each piece into strips.
  • Assemble the salads:
  • Put the lettuce in the 4 plates, next put the chicken, then drizzle with dressing. Sprinkle with croutons and parmesan cheese.
After the dressing is mixed.   Close
Croutons before baking.   Close
And after baking.   Close
Filleted chicken.   Close
Cooked and sliced chicken.   Close
Finished, garnished salad.   Close

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes