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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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We love this salad. It's definitely a satisfying meal. The warm chicken, along with the cool greens and crunchy croutons are just a match made in heaven. It's so easy, too. You can make the dressing and croutons, and even the chicken ahead of time, and just get your lettuce ready and serve it when you're hungry. Ingredients:
dressing |
10 tb olive oil |
4 large egg yolks (or about 4 tb egg beaters) |
2 tb lemon juice |
2 tb white wine vinegar |
2 tsp worcestershire sauce |
3/4 tsp salt |
1 1/2 tsp minced anchovy fillet |
croutons |
1 loaf italian bread, cut in 3/4-inch cubes (about 4 cups) |
olive oil |
coarse salt and ground pepper |
chicken |
4 boneless chicken breasts |
coarse salt and pepper |
garlic powder |
romaine hearts, about an 18 oz bag, washed and torn into pieces |
fresh grated parmesan cheese, for sprinkling over salad |
Directions:
1. For the dressing, whisk all ingredients together, and store any extra in the fridge.
2. For the croutons, heat the oven to 375.
3. Place the bread cubes on a rimmed baking sheet, drizzle with some olive oil, and sprinkle with salt and pepper, then toss to coat.
4. Bake about 12-15 minutes, until golden brown, tossing halfway through cooking if needed.
5. Set aside.
6. 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.
7. 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.
8. Heat your skillet to about medium high, and drizzle a little olive oil in the pan.
9. 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.)
10. Place the cooked chicken on a cutting board and let rest for 5 minutes, then slice each piece into strips.
11. Assemble the salads:
12. Put the lettuce in the 4 plates, next put the chicken, then drizzle with dressing. Sprinkle with croutons and parmesan cheese.
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