Salads
Chicken Caesar Salad
Makes 4 servings
Chicken Caesar Salad
Makes 4 servings
Prepackaged croutons are full of unnecessary salt and other ingredients. When making your own, you know exactly what you are putting into your body, and once you see how easy they are, you will wonder why they were ever purchased in the first place! Here, the croutons are the star of the show, along with the simplest way to prepare chicken.
Nutritional information per serving: Calories 413 (42% from fat) carb. 28g pro. 33g fat 19g sat. fat 4g chol. 79mg sod. 733mg calc. 130mg fiber 4g
Ingredients
For the chicken:
- 2 boneless, skinless chicken breasts, even in thickness
- 1 tablespoon olive oil
- 1 garlic clove, smashed and peeled
- Kosher salt
- Freshly ground black pepper
For the croutons:
- 2 cups cubed (½- to 1-inch cubes) sourdough bread
- 2 tablespoons olive oil
- 2 pinches each kosher salt and freshly ground black pepper
- pinch garlic powder
For the salad:
- 1 small head romaine lettuce, roughly chopped
- 3 to 4 tablespoons Caesar dressing, store-bought or homemade (see Cuisinart.com for a recipe)
- 2 tablespoons shaved Parmesan
- 1 lemon, cut into wedges, for serving
Preparation
- Put the chicken breasts, along with 1 tablespoon olive oil, the smashed garlic clove, and a hefty pinch of salt and pepper, into a large shallow bowl. Massage the ingredients into the chicken, and then cover and transfer to the refrigerator to marinate for 30 minutes.
- While the chicken is marinating, prepare the croutons. Select Bake, and the time to 4 minutes and the temperature to 350°F. Press Start/Stop. While the unit is preheating, put the bread cubes into a large shallow bowl with the 2 tablespoons olive oil and pinches of salt, pepper, and garlic powder. Toss to fully coat. Once preheated, add the seasoned bread cubes to the basket and bake. Remove and reserve.
- When the chicken is done marinating, transfer to the basket and place into the Air Fryer. Select Air Fry, and set the time to 18 minutes and the temperature to 375°F. Press Start/Stop. When the chicken is done cooking (the internal temperature should be 170°F), remove and allow to rest for a few minutes, then thinly slice.
- Put the romaine into a large serving bowl and top with the croutons, sliced chicken, and shaved Parmesan, and then drizzle the dressing over the top. Gently toss. Serve each portion of salad with a lemon wedge on the side.
