For This Recipe You Will Need:
- 2 Boneless Chicken Breasts, cut into one-inch sized pieces
- 1 Head of Romaine Lettuce
- 1 Bell Pepper
- ½ Cup Cherry Tomatoes
- Caesar Salad Dressing (homemade or store bought)
- 1 Cup Day Old Bread - Cubed
- 1 Tbsp Olive oil
- ½ Large Cooking Onion, cut into cubes
- 1 Garlic Clove, minced
Step 1: To Make the Croutons: Dice bread into small cube and cover in olive oil. Place in oven at 425 degrees for approx 15 minutes.
Step 2: For the salad, while the croutons are baking: Chop the romaine lettuce into large pieces and wash. Dry using paper towel or clean dish towel to be eco-friendly! Wash tomatoes and the red pepper, and dry off. Salad prep tip--use kitchen cooking scissors (found in your knife block) to quickly cut the lettuce in even pieces. Once dry place lettuce in a large salad bowl. Chop cherry tomatoes into halves, add to the salad bowl. Chop pepper into long pieces, add to the salad bowl.
Step 3: Take the croutons out of the oven and let cool while you prep and cook the chicken.
Step 4: For the chicken, cut chicken breast into one-inch sized cubes. Toss in a bowl with olive oil and season with salt and Thirteen’s Pili PIli Spice Mix. In a pan, heat a drizzle of olive oil. Add chopped onions, and minced garlic. Once onions are yellowed, add peppers followed by diced chicken. Cook through and add to the salad with the croutons. Toss with dressing. Enjoy!