Perfect in its simplicity, a Chicken Caesar Salad is always well-received at our house. (Past posts will confirm that.)
Last night I used some left over flat-bread that I sprinkled with garlic powder, dried parsley, salt, and pepper, and toasted in the oven before cutting into bite sized pieces as croutons. I cut one large chicken breast into chunks and rolled them (no wet step needed) in whole wheat seasoned breadcrumbs.
The chicken went on to a rack in my roasting pan and into a 425 degree oven for 15-20 minutes (it was about 18 for me last night) until it was cooked through and crispy. (you can pop the broiler on for a minute or two if the top needs help crisping up.)
I crumbled up a slice of extra lean turkey bacon and tossed it with 1/2 bag of prewashed salad (I don’t actually use bagged salad very often, too expensive, but I found a good sale this week and took advantage of it,) and 4 tablespoons of Ken’s Light Caesar dressing
(yep, I measure, because it is good to know what you are really eating, but also because I don’t like salad that is soggy with too much dressing!)
On top of the dressed lettuce went the croutons and the warm, crunchy chicken.
So simple, but so, so welcome on a sunny spring evening.