2 pounds chicken breasts, boneless, skinless
2 tablespoons Chicken Seasoning Blend
2 1/2 pounds romaine, chopped
1 cup caesar dressing, prepared
4 ounces (1 cup) Parmesan cheese, shredded
1 pound (1 qt.) croutons**, see recipe below
1/4 cup olive oil
1/4 cup butter
1 tablespoon Garlic & Herb Seasoning Blend
8 breadsticks or rolls, cut in thirds
Salad: Dredge chicken in seasoning. Grill chicken 8-10 minutes until browned and cooked through. Slice chicken across the grain. Serve hot or chilled with Caesar Salad.
To assemble salad, toss romaine with Caesar dressing, Parmesan cheese and croutons. Top with chicken and serve with warm Garlic Toast.
Garlic Toasts: Heat olive oil, butter and desired seasoning just until butter melts. Brush over bread sticks. Bake at 375°F for 10 minutes or until bread is lightly browned and crisp.
** To prepare croutons, cut 1-pound loaf of sturdy bread into 1-inch cubes. Heat 1/3 cup olive oil, 1/3 cup butter and 3 Tbsp. desired seasoning until butter is melted. Toss with bread cubes. Bake at 375°F for 20 minutes, stirring occasionally until croutons are browned and crisp.