Ingredients
1 1/2
lb boneless skinless chicken breasts
Juice from 1 lemon
2
tablespoons olive oil
2
cloves garlic, minced
Salt and pepper
1/2
whole wheat baguette
Olive oil
1
clove garlic, minced
Salt and pepper
Finely grated Parmesan cheese
2
tablespoons finely grated Parmesan or Asiago cheese
2
tablespoons olive oil
1
clove garlic, minced
1
teaspoon garlic mustard
Juice from 1 lemon
Salt and pepper
2
romaine hearts, chopped
2
ripe avocados, pitted, peeled and sliced
1
cup cherry tomatoes, halved
2
tablespoons capers
Parmesan cheese
Preparation
Place chicken large resealable food-storage plastic bag. Top with Marinade ingredients. Refrigerate 30 minutes.
Heat oven to 300°F. Line cookie sheet with foil. Cut baguette into 1-inch cubes. In large bowl, toss with remaining Croutons ingredients. Transfer bread cubes to cookie sheet. Bake 25 to 35 minutes or until crisp. Remove from oven; set aside to cool.
Heat grill pan over medium-high heat until hot. Cook chicken 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). (Cook time depends on how thick the pieces are.) Transfer chicken to cutting board; let stand while making Dressing.
Meanwhile, place dressing ingredients in small jar with lid. Cover; shake until combined. Set aside at room temperature.
In large salad bowl, place lettuce, avocados, tomatoes and capers. Cut chicken into strips; add to salad. Add most of the croutons. Using vegetable peeler, shave Parmesan cheese into slivers over salad. Add dressing; toss with hands or tongs until everything is equally coated. Serve with additional Parmesan cheese and croutons to taste.
