Caesar-Crusted Chicken Salad

Photo by Lee C.
Adapted from cookinglight.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from cookinglight.com

Ingredients

  • 1 1/2

    tablespoons Dijon mustard

  • 1 1/2

    ounces Parmesan cheese, grated and divided (about 6 Tbsp.)

  • 1

    anchovy fillet, minced

  • Cooking spray

  • 4

    (6-oz.) skinless, boneless chicken breasts

  • 1/4

    teaspoon kosher salt

  • 1/4

    teaspoon black pepper

  • 1/4

    cup whole-wheat panko (Japanese breadcrumbs)

  • 2

    romaine lettuce hearts, halved

  • 2

    tablespoons olive oil, divided

  • 2

    teaspoons fresh lemon juice

Directions

Preheat broiler to high. Combine mustard, half of cheese, and anchovy in a bowl. Heat a grill pan over medium-high; coat with cooking spray. Sprinkle chicken with salt and pepper; add to pan, and cook 4 minutes. Turn, brush with mustard mixture, top with panko, and coat with cooking spray. Place pan in oven; broil 7 minutes or until chicken is done. Let stand 5 minutes. Cut into slices. Return pan to medium-high. Brush cut sides of lettuce with 1 tablespoon oil. Grill lettuce, 2 halves at a time, for 2 minutes. Place 1 chicken breast and 1/2 lettuce heart on each of 4 plates. Top lettuce evenly with remaining 1 tablespoon oil, juice, and remaining 3 tablespoons cheese. SPONSORED STORIES

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