Categories: Salad
Ingredients
- 1 Mini Baguette
- 2 Garlic Cloves
- 1 Romaine Heart
- 1 Roma Tomato
- 2 Boneless Skinless Chicken Breasts
- 3 oz. Ditalini
- 1 oz. Grated Parmesan Cheese
- ⅓ cup Mayonnaise
- ⅓ fl. oz. White Wine Vinegar
Directions
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Preheat oven to 425 degrees. Bring a small pot of lightly salted water to a boil. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Prepare the Ingredients
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Halve baguette and cut into ¾" cubes. Mince garlic. Hold romaine heart at root end and chop coarsely. Halve tomato lengthwise and slice halves into half-moons. Pat chicken breasts dry, and season both sides with a pinch of salt and ¼ tsp. pepper.
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Add pasta to boiling water and stir occasionally until tender, 11-13 minutes. Drain in a colander and set aside. While pasta cooks, cook chicken.
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Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add chicken to hot pan and cook until well-browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Transfer to a cutting board and rest 5 minutes, then slice.
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Place baguette cubes on prepared baking sheet and toss with 1 tsp. olive oil. Season with a pinch of salt and pepper and spread into a single layer. Bake until golden brown, 7-9 minutes. Remove from oven and sprinkle warm croutons with a pinch of Parmesan (reserve remaining for dressing and garnish). While croutons bake, make dressing and salad.
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In a mixing bowl, combine mayonnaise, garlic, white wine vinegar, half the remaining Parmesan (reserve remaining for garnish), and ¼ cup water until well-mixed. Season with a pinch of pepper. Add romaine, tomato, and cooked pasta. Toss to combine. Alternatively, serve dressing on side to control amount.
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Shingle chicken on a plate. Serve salad alongside and top with croutons. Garnish with remaining Parmesan.