Italian-Seasoned Chicken Caesar Salad with Parmesan Crisps and Buttery Croutons

This hearty chicken Caesar salad turns a simple bowl of romaine into a full dinner with juicy Italian-seasoned chicken, warm buttery croutons and delicate Parmesan crisps.

The method keeps everything streamlined: bake the Parmesan wafers first, sear the chicken for color, then finish the chicken and croutons together in the oven while you toss the salad.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian "So Delizioso" SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 unit Romaine LettuceView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

3 ounce Caesar DressingView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Place oven racks in the middle and top positions and preheat the oven to 400°F. Wash and dry the produce.
2. Lightly oil a baking sheet with the vegetable oil. Sprinkle the Parmesan into two thin rounds, each about 3 inches wide, on the prepared sheet. Bake on the middle rack until golden and crisp, 6 to 10 minutes, watching closely so the cheese does not burn. Let the Parmesan crisps cool until firm, then transfer them to a paper-towel-lined plate.
3. While the Parmesan bakes, cut the demi-baguette into 1-inch cubes. Put the butter in a medium microwave-safe bowl and microwave until just melted, 30 to 40 seconds. Add the bread cubes, half the Italian seasoning, salt and pepper; toss until the bread is evenly coated.
4. Pat the chicken breasts dry with paper towels. Season all over with salt, pepper and the remaining Italian seasoning.
5. Heat the olive oil in a medium pan over medium-high heat. Add the chicken and sear until browned but not cooked through, 2 to 3 minutes per side.
6. After the Parmesan crisps are off the baking sheet, place the seared chicken on one side of the same sheet and the seasoned bread cubes on the other side. Bake on the top rack until the chicken is cooked through and the croutons are golden and crisp, 5 to 10 minutes. Check after 5 minutes; if the croutons brown before the chicken is done, remove them and keep baking the chicken.
7. Meanwhile, chop the romaine into bite-size pieces and dice the Roma tomato. In a large bowl, toss the romaine and tomato with half the Caesar dressing. Season with a generous pinch of salt and pepper.
8. Break the cooled Parmesan crisps into roughly 1-inch pieces.
9. Thinly slice the chicken crosswise or dice it into 1-inch pieces. Divide the dressed salad between plates or bowls. Top with chicken, Parmesan crisp pieces and croutons. Drizzle with the remaining Caesar dressing and serve.

Recipe Tips

FAQ

Can I slice or dice the chicken for serving?

Yes. The cooked chicken can be thinly sliced crosswise or cut into 1-inch pieces before adding it to the salad.

How do I keep the Parmesan crisps from burning?

Bake them at 400°F and start checking at 6 minutes. Remove them once they are golden and crisp, then let them cool until firm.

Can the croutons and chicken finish in the oven together?

Yes. After the chicken is seared, place it on one side of the baking sheet and the coated bread cubes on the other, then bake until the chicken is cooked through and the croutons are crisp.

What allergens are present in this recipe?

Based on the listed ingredients, this recipe contains milk, wheat, soy, eggs and fish.