Roasted Caesar Salad with Chicken Croutons

By garciamoss

Ingredients

• DRESSING:
• 1/3 cup mayonnaise
• 1 1/2 tablespoons milk
• 1 teaspoon Dijon mustard
• 1/2 teaspoon lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1 small garlic clove, minced
• Dash salt
• Dash pepper
• CROUTONS:
• 3/4 cup corn flake crumbs
• 2 boneless skinless chicken breast halves, cut into 1-inch pieces
• SALAD:
• 1 romaine lettuce heart, halved lengthwise
• 1 tablespoon extra-virgin olive oil
• 1/2 avocado, sliced
• 1/4 cup shredded Parmesan cheese

Details

Adapted from cooking.scout.com

Preparation

Step 1

1. Heat oven to 450ºF. Coat small rimmed baking sheet with cooking spray. Whisk dressing ingredients in small bowl; reserve 2 tablespoons.

2. Place corn flake crumbs in shallow bowl. Combine chicken with reserved 2 tablespoons dressing in medium bowl to coat. Roll chicken in crumbs, pressing lightly to coat. Arrange in single layer on baking sheet.

3. Bake 8 to 10 minutes or until lightly browned and no longer pink in center; remove chicken.

4. Brush cut-sides of romaine with oil. Place, cut-side-down, on same baking sheet. Bake 3 minutes or until slightly wilted. Arrange on serving plates. Top with avocado; drizzle with enough of the remaining dressing to lightly coat. Sprinkle with chicken and cheese.