CHICKEN CAESAR SALAD

INGREDIENTS

1 pack boneless skinless thin chicken breasts (get the small ones that almost look like chicken fingers)

Cavender’s All Purpose Greek Seasoning

1 head Romaine lettuce

Caesar dressing (I prefer Brianna’s Homestyle Asiago Caesar)

Grated Parmesan

1 loaf sourdough bread

DIRECTIONS

1. Preheat a pan with about 1 tsp olive oil. On medium heat, place the chicken in the pan but don’t overcrowd. Depending on the size of the pan you may need to make two batches. Season the chicken with Cavender’s Greek seasoning, a couple teaspoons for the whole lb. I use it frequently on my chicken because it has some great flavors - salt, pepper, garlic, oregano, parsley and onion powder. Cook about 5 minutes on each side, until browned.

2. Wash and chop the romaine.

3. OPTIONAL: Here is my homemade crouton recipe. I highly recommend you add some WITHOUT the rosemary option.

4. Dress the salad and slice the chicken. Divide the salad onto plates and add slices of chicken to the top then sprinkle with croutons. Enjoy!