Warm Chicken Caesar Salad

Prep time: 10min

Total time: 45min

Serves: 4 to 6

Ingredients
Nutritional Information

¼ cup

olive oil, divided

60 mL

2 tbsp

lemon juice

30 mL

2 cloves

garlic, minced

1 tsp

dijon mustard

5 mL

1 lb

boneless skinless chicken thighs

500 g

½ tsp

salt

2 mL

baguette slices, 1/2-in. (1 cm) thick each

¼ cup

grated parmesan cheese, divided

60 mL

6 cups

coarsely chopped romaine

1.5 L

Per serving (1/6 of the recipe):

calories

300

fat

15 g

saturated fat

3 g

carbs

21 g

sugar

2 g

protein

19 g

cholestrol

0 mg

fibre

2 g

sodium

550 mg

Directions

Preheat oven to 425ºF (220ºC). In bowl, whisk 3 tbsp (45 mL) oil, lemon juice, garlic and mustard. Divide into two equal portions, reserving one portion to use later as a dressing. Toss chicken thighs with the other portion plus the salt. Marinate 10 min.
Meanwhile, cut each baguette slice into 6 cubes. Toss with remaining olive oil and half the cheese. Bake on parchment-lined baking sheet 8 to 10 min. or until golden brown and crisp.
Set large non-stick, oven-proof skillet over medium-high heat. Cook chicken thighs 3 to 4 min. per side, or until browned. Transfer to oven and bake another 12 to 14 min.,or until cooked though. Remove from oven and let chicken rest 5 min. before thinly slicing.
Toss romaine with reserved dressing, croutons and remaining cheese. Parmesan. Divide among 4 to 6 plates and top with chicken.