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The Salad I Make Every Week: Micro Chop Caesar Salad + Parmesan Crisp

Preview of The Salad I Make Every Week: Micro Chop Caesar Salad + Parmesan Crisp
Prep
10 min
Cook
5 min
Total
15 min
Serves
2
Calories
360 kcal
Protein
18.00 g
Carbs
12.00 g
Fat
28.00 g

Ingredients

  • 1 headRomaine Lettuce
  • 1 4-6 ounceGrilled Chicken Breast
  • 3/4 cupParmigiano Reggiano (freshly grated)
  • 1/2 cupGarlic Croutons (grab my recipe here!)
  • 1/4 cupCaesar Dressing

Instructions

  1. 1

    Preheat your oven to 400 F and line a baking sheet with parchment paper.

  2. 2

    Grate the Parmigiano Reggiano and add 1/2 cup of the cheese to the baking sheet, in a mound formation.

  3. 3

    Lightly pat the cheese down and bake for 5 minutes until crispy.

  4. 4

    Allow the parmesan crisp to cool completely.

  5. 5

    Chop the romaine lettuce, grilled chicken, garlic croutons, Caesar dressing, and remaining cheese finely on a cutting board.

  6. 6

    Transfer the salad to a large bowl and place the giant parmesan crisp on top.

  7. 7

    Garnish with black pepper and serve immediately.