Chicken Caesar On A Crouton
  • 1 lb Boneless Skinless Chicken Breasts
  • 1 1/2 Romaine Lettuce, Chopped
  • 1/3 cup Parmesan, Shaved Or Shredded
  • 1 French Bread
  • 1/4 cup Creamy Caesar Dressing, Or Regular
  • 2 Tbsp Oil
  • 5 Garlic Cloves, 3 Chicken/2 Bread
  • 1 tsp Oregano
  • 1 tsp Basil
  • 1.2 tsp Rosemary
  • 1/2 tsp Thyme
  1. Oven Temperature: 350°F
  2. *Bake french bread until golden brown and cooked, if not already
  3. *Remove from oven and set aside to cool
  4. *Chop lettuce, mince or crush 3 garlic cloves, peel and leave whole the other 2 cloves
  5. *Cut chicken into even strips, season with spices
  6. *Add oil to pan on medium-high heat, turning once until cooked through; set aside to rest a few minutes (the chicken - not the cook)
  7. *Cut cooked bread loaf into thin slices; lay each slice on baking pan and return to oven; cook another 5 minutes; flip and cook additional 5 minutes (time will depend on thickness of slices)
  8. *Once toasted, remove from oven, brush with melted butter, and spread butter by rubbing with garlic cloves (will add subtle flavor without the chunks)
  9. *Toss the chopped lettuce with the dressing and cheese; mound a small handful of salad on each crouton
  10. *Slice chicken diagonally and set atop each lettuce mountain
  11. Recipe Tips:
  12. *You can also use your own bread recipe or from a bread machine, in any flavor of choice
  13. *Instead of making a giant crouton, make bite-sized ones for great appetizer - also easier to eat smaller
  14. *Leave out the chicken for a vegetarian option
Salad on a giant crouton