Parmesan Cornbread Croutons
Make this Caesar salad extra special with a batch of parmesan cornbread croutons made from my delicious Parmesan Cornbread recipe.
Ingredients
- 1 lb chicken breast 4-4 oz cutlets
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp cracked black pepper
- 3 heads Romain lettuce chopped
- 4 oz shaved parmesan
- 2 c seasoned croutons or parmesan cornbread croutons
Dressing
- 3/4 c mayo
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp dijon mustard
- 2 cloves garlic
- 1 tsp worcestershire sauce
- 1 tsp fish sauce
- 1/2 tsp coarse black pepper
Instructions
Dressing
- In a blender, pulse together the mayo, olive oil, lemon juice, dijon mustard, garlic, worcestershire sauce, fish sauce, and black pepper until smooth. Store in a bowl with cover and refrigerate until needed.
- Season the chicken breast with the salt and pepper and coat with the 2 tablespoons of olive oil. Heat a skillet over medium heat until smoky. Lay the chicken breast in the smoking hot skillet to sear on both side for 3-5 minute each depending on the thickness of the chicken. Use a thermometer to check for 165 internal temperature. Rest to slightly cool before slicing.
- Build the salad by layering the lettuce sprinkled with black pepper, followed by parmesan cheese, croutons, and cooled sliced chicken breast. Serve with the dressing on the side.
Nutrition
Calories: 724kcal | Carbohydrates: 15g | Protein: 37g | Fat: 57g | Saturated Fat: 12g | Cholesterol: 109mg | Sodium: 1425mg | Potassium: 528mg | Fiber: 1g | Sugar: 2g | Iron: 2mg
Servings: 4
Calories: 724kcal