Prep Time
10
Cook Time
15
servings
4
Ingredients
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For the salad
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1 large romaine lettuce
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For the croutons
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1/2 baguette torn apart
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3 tbsp Olive oil
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1 tbsp Italian seasoning
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1 tsp garlic powder
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1/2 cup parmesan cheese
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Salt and black pepper to taste
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Dressing
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2-3 anchovy fillet
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2 garlic cloves grated
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1 tbsp capers
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2 egg yolks
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1 tbsp Dijon mustard
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3 tbsp lemon juice
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1/3 cup olive oil
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1 cup parmesan cheese
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1/2 tsp salt
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1/4 tsp black pepper
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Directions
- 1) Preheat oven to 400°F.
2) In a bowl add the torn baguette. Season and drizzle with olive oil. Add the shredded Parmesan and toss to combine.
3) Add Foster Farms Chicken Breast Nuggets on half of a lined baking sheet pan. Add croutons in the other half. Bake for 15 minutes.
4) In the meantime, chop the lettuce. Wash, rinse, dry, and set aside.
5) In a big salad bowl add the anchovies, garlic, and capers. Sprinkle with salt and mash well using a fork. Add the mustard, egg yolks, and lemon juice. Sprinkle black pepper. Start whisking with a fork and slowly add olive oil until the dressing emulsifies and thickens.
6) Add parmesan cheese, lettuce, and croutons into the same bowl. Toss gently to combine.
7) Serve the salad topped with chicken nuggets and more parmesan cheese. Enjoy!
Recipe credit: @uncomplicatedchef
COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.