Categories: Salad

Ingredients

• 1 loaf ciabatta bread, cut into 1-inch cubes
• 1/2 cup plus 1 tbsp olive oil
• 1 1/2 tsp kosher salt
• Black pepper, to taste
• 1/2 cup plus 2 tbsp grated Parmesan
• 1/2 cup mayo
• 1/4 cup buttermilk
• 1/4 cup sour cream
• 1/4 cup plus 2 tbsp adobo sauce (from a can of chipotles)
• 1 tbsp balsamic vinegar
• 1 tsp Worcestershire
• 1 garlic clove, smashed
• 4 chicken breasts
• 1 head green-leaf lettuce, chopped
• 1 heart romaine, chopped

Directions

1. eheat the oven to 400. For the croutons: Place the bread cubes on a baking sheet and toss with 1/2 cup olive oil, 1/2 tsp salt and black pepper. Sprinkle with 1/2 cup of the Parmesan and toss to coat. Bake until crisp and golden brown, 12 to 15 minutes. Set aside to cool.

2. Meanwhile, for the dressing: Combine the mayo, buttermilk, sour cream, 2 tbsp adobo sauce, the balsamic vinegar, Worcestershire, garlic, remaining 2 tbsp Parmesan, 1/4 tsp salt and black pepper in a blender and blend until smooth.

3. Preheat a grill to medium. Brush the chicken with the remaining 1 tbsp olive oil and season with 1/2 tsp salt and black pepper. Grill until marked and release easily from the grill, 5 to 6 minutes. Flip and brush with the remaining 1/4 cup adobo sauce. Continue to cook until the chicken is cooked through, 10 to 15 minutes.

4. Combine both lettuces in a large bowl. Season with the remaining 1/4 tsp salt and black pepper. Add the dressing and toss to coat. Gently stir in the croutons. Serve the chicken on top of the salad.

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