Chicken Caesar Salad

  • 2 cups bread cubes - I cubed about a third of a baguette
  • ¼ cup extra virgin olive oil
  • 2 tsp. Penzeys Brady Street Cheese Sprinkle or similar seasoning blend
  • 2 cooked boneless, skinless chicken breasts, sliced (leftover grilled or sautéed chicken or rotisserie chicken all work wonderfully)
  • 1 romaine heart, chopped
  • 2 hardboiled eggs, quartered
  • 1 small cucumber, sliced
  • 2 tablespoons chopped chives
  • ¼ cup shaved parmesan
  • ½ cup plain Greek yogurt
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • ¼ teaspoon Worcestershire sauce or anchovy paste
  • 1 teaspoon dijon mustard
  • 1 garlic clove, crushed
  • Salt and pepper, to taste

Preheat the air fryer to 400°F for 5 minutes.

In a large bowl, toss the bread cubes in olive oil and spices until well coated.

Transfer the seasoned bread cubes to air fryer, and cook at 400°F for 3-6 minutes. Check the cubes at 3 minutes, and continue cooking until the bread is crisp and golden brown. Remove from the air fryer and set aside.

Prepare the remaining salad ingredients (chicken through shaved parmesan) and layer in a large serving bowl. Top with the croutons.

In a resealable jar, combine the remaining ingredients (yogurt through salt and pepper). Seal the jar and shake vigorously to combine. Drizzle the dressing generously over the salad as it is being served.

  • Yields: 4-6 servings
  • Preparation Time: 30 minutes
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