Crispy Chicken Caesar Salad by Foodie’s Chef Laura Brennan - Foodies Markets

Name: Crispy Chicken Caesar Salad by Foodie’s Chef Laura Brennan - Foodies Markets
Total time: 70 min
Ingredients: 1-pound boneless, skinless and split chicken breasts; 1 cup panko or other dried breadcrumbs; 5 tablespoons grated Parmigiana cheese, divided; 3-4 tablespoons chopped parsley, divided (about 25% of a standard bunch of parsley); u00bd cup all-purpose flour; 2 large eggs; 4-6 tablespoons vegetable oil, divided; 2 heads of romaine lettuce from a standard 3-pack of romaine hearts (or your favorite); 1 cup (8 ounces) of your favorite Caesar salad dressing, divided; Kosher salt & ground black pepper (freshly ground pepper is best); Salad u2018Garnishu2019 Suggestions; 1 package(12oz) broccoli u2018floweretsu2019; 2-3 tablespoons olive oil; 8-10 pieces sun dried tomato halves (plump & pliable, not dry and leathery); OR: u00bd pint grape or cherry tomatoes; 4 each, cooked & peeled hard-cooked eggs, cut in half; 16-20 each, pitted black olives (I like kalamata olives in my salads.); 1 cup croutons, divided; 4-5 radishes, washed & dried and thinly sliced (to yield about 20 slices); 4 slices bacon, cooked crispy and crumbled

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I have had my fair-share of Chicken Caesar Salads and most of them were made with chunks of chopped grilled chicken breast. It’s my go-to purchased salad. Last week I got to thinking that...

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Ingredients

1-pound boneless, skinless and split chicken breasts
1 cup panko or other dried breadcrumbs
5 tablespoons grated Parmigiana cheese, divided
3-4 tablespoons chopped parsley, divided (about 25% of a standard bunch of parsley)
u00bd cup all-purpose flour
2 large eggs
4-6 tablespoons vegetable oil, divided
2 heads of romaine lettuce from a standard 3-pack of romaine hearts (or your favorite)
1 cup (8 ounces) of your favorite Caesar salad dressing, divided
Kosher salt & ground black pepper (freshly ground pepper is best)
Salad u2018Garnishu2019 Suggestions
1 package(12oz) broccoli u2018floweretsu2019
2-3 tablespoons olive oil
8-10 pieces sun dried tomato halves (plump & pliable, not dry and leathery)
OR: u00bd pint grape or cherry tomatoes
4 each, cooked & peeled hard-cooked eggs, cut in half
16-20 each, pitted black olives (I like kalamata olives in my salads.)
1 cup croutons, divided
4-5 radishes, washed & dried and thinly sliced (to yield about 20 slices)
4 slices bacon, cooked crispy and crumbled