Chopped Caesar Salad with Puffed Croutons
Chopped Caesar Salad with Puffed Croutons using Pepperidge Farm® Puff Pastry Sheets. Perfect for 10, takes 40 min to thaw, 30 min to prep, and 10 min to bake. Enjoy!
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring cup
- Measuring spoon
- Rolling pin
- Pastry brush
- Chef's knife
- Cooling rack
- Nonstick skillet
- Stove
- Salad plate
- Spoon
- Tongs
- Plastic wrap
- Refrigerator
- Cutting board
- Grater
- Whisk
Ingredients
- 1/2 cup mayonnaise
- 5 tablespoons grated Parmesan cheese
- 2 tablespoons lemon juice
- 3 teaspoons minced garlic
- 3 tablespoons olive oil
- 1 teaspoon Dijon-style mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon anchovy paste
- 1 1/2 pounds skinless, boneless chicken breast halves, cut into thin strips
- 1 teaspoon grated lemon zest
- 2 tablespoons all-purpose flour
- 1/2 each of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets, thawed
- 12 cups chopped or torn romaine lettuce
- 1 cup chopped artichoke hearts
- 1 cup chopped pitted kalamata olives
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