Prep 15 mins
Cook 10 mins
This recipe is from the Kosher Palette. It's really healthy and comes out delicious every time! An eye-catching way to present this dish is to toss the romaine with the dressing and place in the center of a large serving plate. Slice the chicken into 1-inch strips and place in the center of the greens and sprinkle with croûtons. Decorate the rim with halved or quartered yellow and red cherry tomatoes.
- 14.79 ml Dijon mustard
- 14.79 ml mayonnaise
- 4 boneless chicken breasts
- 2.46 ml salt
- 2.46 ml pepper
- 118.29 ml crushed corn flakes
- 9.85 ml olive oil
- 1 head romaine lettuce, torn into pieces
- 1 garlic clove
- 1 lemon
- 29.58 ml olive oil
- 78.07 ml chicken broth
- 9.85 ml Dijon mustard
- 4.92 ml steak sauce or 4.92 ml Worcestershire sauce
- 2.46 ml fresh coarse ground black pepper
- Preheat oven to 400 degrees.
- Combine mustard and mayonnaise in a small bowl; set aside.
- Place chicken between 2 sheets of heavy-duty plastic wrap and flatten to an even thickness using a mean mallet. Sprinkle with salt and pepper, brush with mustard mixture.
- Cover chicken with corn flakes and place on a lightly greased baking sheet. Drizzle each piece of chicken with 1/2 tsp oil.
- Bake for 5-10 minutes on each side or until chicken is done. Cut chicken into strips.
- Caesar Dressing: Mash garlic in a wooden salad bowl with a spoon. Cut lemon in half and squeeze juice into bowl, mixing with garlic.
- Whisk in olive oil. Add broth, mustard, steak sauce, and pepper; whisk until well blended.
- Combine chicken, lettuce, and dressing in a large bowl, tossing well.
This is excellent! I also cut the recipe down to serve 2 and used only 1 chicken breast. Next time I plan to slice the chicken first. I think this would help crisp them up even more. I used store bought mixed greens and the Worcestershire sauce instead of the steak sauce. The dressing is shockingly good! Overall a wonderful dish. We enjoyed it for lunch. :) Thanks for posting.
I reduced this down to two servings using only 1 b/s chicken breast and I also sprayed it with non-stick cooking spray instead of drizzling with oil. I cubed the breast after cooking, and placed the pieces over the top of the lettuce. This salad has great flavor with a nice crunch and combines perfectly with the dressing. Thanks for posting.
I really loved this salad I made this with one chicken breast to serve me and my mother. I skipped the mayo and just used mustard to help the flakes stick. Also I used special K since thats what I had. Also I used PAM instead of using oil. The chicken had a wonderful crunch and crisp without having to deep fry. The dressing for this was devine. I def make again here.