Roasted Caesar Salad with Chicken Croutons

Wilting the romaine lettuce in the oven may seem unusual, but just wait till you try it. The greens retain some of their energetic crunch and get a bit of a charred flavor. Protein-packed chicken croutons provide additional texture, making this salad a complete meal in a bowl.


1/3 cup mayonnaise
1 1/2 tablespoons milk
1 teaspoon Dijon mustard
1/2 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1 small garlic clove, minced
Dash salt
Dash pepper


3/4 cup corn flake crumbs
2 boneless skinless chicken breast halves, cut into 1-inch pieces


1 romaine lettuce heart, halved lengthwise
1 tablespoon extra-virgin olive oil
1/2 avocado, sliced
1/4 cup shredded Parmesan cheese

1. Heat oven to 450ºF. Coat small rimmed baking sheet with cooking spray. Whisk dressing ingredients in small bowl; reserve 2 tablespoons.

2. Place corn flake crumbs in shallow bowl. Combine chicken with reserved 2 tablespoons dressing in medium bowl to coat. Roll chicken in crumbs, pressing lightly to coat. Arrange in single layer on baking sheet.

3. Bake 8 to 10 minutes or until lightly browned and no longer pink in center; remove chicken.

4. Brush cut-sides of romaine with oil. Place, cut-side-down, on same baking sheet. Bake 3 minutes or until slightly wilted. Arrange on serving plates. Top with avocado; drizzle with enough of the remaining dressing to lightly coat. Sprinkle with chicken and cheese.

2 servings

PER SERVING: 680 calories, 49 g total fat (9.5 g saturated fat), 35.5 g protein, 26.5 g carbohydrate, 95 mg cholesterol, 810 mg sodium, 4 g fiber

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