Grilled Chicken Caesar Salad

By phowley

Ingredients

• CROUTONS
• 4 oz sourdough or French bread, cut in 3/4 in. cubes (2 cups)
• 1 tbsp olive oil
• 1/2 tsp dried thyme leaves
• DRESSING
• 1/4 c olive oil
• 2 tbsp lemon juice
• 1 tsp reduced fat mayonnaise
• 1 large clove of garlic
• 1/2 tsp salt
• 1/2 tsp pepper
• 12 c loosely packed salad greens
• 4 halves grilled Cornish hens, skin removed, meat torn in shreds
• 8 grilled potato halves, cut in half
• 1/4 c grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

Preheat oven to 400.
Toss bread cubes with oil and thyme in medium bowl.
Spread in jelly roll pan and bake at 400, stirring once or twice, until golden brown (about 10 minutes).
Put dressing ingredients in a blender and whirl until smooth.
Put remaining ingredients, except croutons, in large serving bowl.
Add dressing and toss to coat/mix.
Sprinkle with croutons.