A satisfying full meal salad that's best with homemade croutons, dressing and seasoned chicken. Make double or triple amounts of the dressing, croutons and chicken for use throughout the week. Prepared chicken and croutons can also be frozen.
Prep Time30 minutesmins
Servings: 4
Ingredients
Seasoned Chicken
3boneless chicken breasts
1Tbspcanola oil
1/2Tbsp Montreal Steak Spice or your favorite spice blend (Lemon pepper, Seasoned Salt, etc.)
Remove filets from breasts if present. Place chicken on cutting board and cover with plastic wrap. Use a rolling pin or flat side of a meat mallet to gently but firmly even out the thickness of the chicken breast. Cut 1/4 to 1/2 inch (1 cm) slices across the breast at a slight angle. Repeat with remaining breasts. Cut slices in half if you prefer smaller pieces.
Heat oil in large fry pan.
Add chicken pieces to pan and season with Montreal steak spice or your favorite seasoning. Stir and cook 5-7 minutes until cooked through. Set aside.
Seasoned Croutons
Cut or tear bread into 1/2" (1.5 cm) cubes.
Gently heat oil or melt butter in pan over medium heat, being careful not to burn it.
Add bread to pan and mix well to coat in melted butter or oil and sprinkle with Italian seasoning.
Fry bread until lightly browned, stirring frequently to ensure all sides get toasted.
Turn off heat and let cool.
Caesar Salad Dressing
In large jar, combine all ingredients except milk. Stir well to thoroughly mix ingredients.
If too thick, add as much milk as needed to reach desired consistency.
Taste and adjust seasoning.
Assembly
Wash lettuce. Dry well so dressing will stick better. Tear into bite sized pieces.
Assemble just before serving.
Toss lettuce with two thirds of the dressing. Arrange on platter.
Add croutons and chicken to top.
Drizzle with a little more dressing and garnish with shaved Parmesan cheese.
When serving, offer extra croutons, dressing, Parmesan and lemon wedges on the side for everyone to add as they wish.
Notes
Extra dressing can be stored in the fridge for 5-7 days.Extra croutons will last in the cupboard for 3-5 days or for 3 months in the freezer.Cooked chicken can be kept in the fridge for 3-4 days.