Whether you’re doing brunch, lunch or dinner for Mother’s Day, this recipes fits the bill. Parmesan Cheese Crisps take this chicken salad to the next level. They’re surprisingly easy to prepare, yet they make an impressive presentation. Not to mention, they’re so delicious, you’re going to want to make extra for snacking!
Equally impressive is the 15 minute prep time so you can have a delicious meal ready in no time – which leaves more time to spend with mom!
Caesar Chicken Salad with Parmesan Crisps
Prep Time
15 mins
Cook Time
17 mins
Total Time
32 mins
Course:
Main Course
Servings: 4 servings
Ingredients
- 1 can Chef’s Joy Extra Virgin Olive Oil Non-Stick Cooking Spray
- 1/2 cup plus 2 Tbsp. shredded Parmesan cheese , divided
- 1/4 cup mayonnaise
- 2 Tbsp. lemon juice
- 1 tsp. Worcestershire sauce
- 2 cloves garlic , minced
- 1/2 tsp. grated lemon zest
- 1 lb. boneless skinless chicken breast halves , cut into 1-inch pieces
- 6 cups torn Romaine lettuce
Instructions
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Preheat oven to 425°F. Spray baking sheet with Chef's Joy spray. Divide 1/2 cup Parmesan cheese into 4 2-inch circles on prepared baking sheet. Bake 5 to 8 minutes or until cheese melts and turns golden brown. Immediately remove from oven and cool for 1 minute. Gently remove crisps using metal spatula and place on wire rack to cool completely. Can be made 2 days ahead and stored at room temperature in a closed container.
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Combine mayonnaise, lemon juice, Worcestershire, garlic and lemon zest in small bowl. Remove 2 tablespoons of mixture and toss with chicken. Stir remaining 2 tablespoons of Parmesan cheese into remaining mayonnaise mixture and toss with romaine.
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Spray 12-inch skillet with Chef's Joy spray and heat skillet over medium heat. Cook chicken 8 to 10 minutes or until lightly browned and cooked through, stirring occasionally.
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Arrange lettuce on serving platter, top with chicken and Parmesan crisps.
Recipe Notes
Timesaving Tip: Use a rotisserie chicken to make this salad. Also, a great way to transform leftover chicken or turkey into something delicious!
Photography by Paul Gelsobello Studio
Recipe developed for Chef’s Joy
food stylist: Cathy Paukner
prop stylist: Heather Bean
food stylist assistant: Lauren Dellabella
