I have to be honest, I didn't go exactly by this recipe because I was in a hurry, but I will definitely try it next time. I did not roast my romaine. The recipe description says "wilting the romaine lettuce in the oven may seem unusual, but just wait till you try it. The greens retain some of their energetic crunch and get a bit of a charred flavor. Protein-packed chicken croutons provide additional texture, make this salad a complete meal in a bowl."
I also did not use their dressing recipe....I used my usual Creamy Caesar Dressing (I will include that recipe below this one). It was the crunchy chicken croutons that intrigued me. A nice change from using grilled chicken and regular croutons.
ROASTED CAESAR SALAD with CRISPY CHICKEN CROUTONS (2 servings)
1/3 cup mayo
1 1/2 Tbsp milk
1 tsp Dijon mustard
1/2 tsp lemon juice
1/2 tsp Worcestershire sauce
1 tsp minced garlic
3/4 cup corn flake crumbs
2 boneless skinless chicken breast halves, cut into 1" pieces
1 romaine lettuce heart, halved lengthwise
1 Tbsp EVOO
1/2 avocado, sliced
1/4 cup shredded or shaved Parmesan cheese
Heat oven to 450F. Coat small rimmed baking sheet with cooking spray. Whisk dressing ingredients in small bowl; reserve 2 Tbsp.
Place corn flake crumbs in shallow bowl. Combine chicken with reserved 2 Tbsp dresssing in medium bowl to coat. Roll chicken in crumbs, pressing lightly to coat. Arrange in single layer on baking sheet.
Bake 8-10 minutes or until lightly browned and no longer pink in center; remove chicken.
Brush cut-sides of romaine with oil. Place, cut-side down, on same baking sheet. Bake 3 minutes or until slightly wilted. Arrange on serving plates. Top with avocado; drizzle with enough of the remaining dressing to lightly coat. Sprinkle with chicken and cheese.
CREAMY CAESAR DRESSING (makes 1 1/2 to 2 cups)
1 1/2 cup mayo
2 tsp minced garlic
coarsely ground black pepper, to taste
1 Tbsp anchovy paste
1 Tbsp Worcestershire sauce
1/4 cup water
1 Tbsp Dijon mustard
Whisk together well, then refrigerates. Keeps quite a while if refrigerated.
Recipe Source: Cooking Club, Spring 2013, p. 43