Ingredients
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Croutons
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1 Loaf Crusty Bread
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3 Tablespoons Olive Oil
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1 Teaspoon Italian Seasoning
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1 Teaspoon Garlic Powder
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1 Large Pinch Kosher Salt
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2 Ounces Grated Parmesan Cheese
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Salad
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2 Heads Romaine Lettuce
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4 Ounces Parmesan Cheese
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4 Ounces Caesar Salad Dressing
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Optional
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1 Cooked Chicken Breast
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2 Diced Tomatoes
Directions
- Make the Croutons: Preheat oven to 400°. Using a bread knife, cut the bread into your desired size and shape. You can do small dice, large dice, crostinis etc. Be aware that when baking your croutons, this recipe uses small dice so if your croutons are cut into bigger pieces, it may take longer for them to bake and get crunchy. Once the bread is cut, place it into a large bowl and mix thoroughly with the olive oil, Italian seasoning, garlic powder, and salt. Place onto a baking sheet coated in parchment paper and spread out evenly. Bake for 10-15 minutes until the croutons are mostly crunchy and have turned golden brown. Sprinkle the shredded parmesan over them at this point and bake another 5-6 minutes until the cheese is bubbly and starting to brown. Remove from the oven and let cool completely before breaking the croutons apart and setting aside for serving. If you find that the croutons are still chewy and are not crunchy enough, place them back into the oven for 2-3 minutes to finish cooking them.
- Make the Salad: Chop the lettuce into small, bite-sized pieces. Finely shred the parmesan cheese. Slice the chicken and/or tomato if using.
- Assemble the Salad: When you are ready to eat, assemble the salad by tossing the lettuce with the cheese, dressing, and chicken/tomatoes if using. Sprinkle the croutons on top of each serving and enjoy!
Meal Prep Tip:
This salad will last 2-3 days in the refrigerator if stored properly. Store the dressing and the croutons in their own containers. The lettuce, cheese, and chicken can be mixed together and placed in a container together. For best flavor, the tomatoes should be cut just before serving, if using.
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