Cut the baguette into large cubes and cut off any crust. Put the bread cubes in a large bowl, drizzle the oil over top and toss to coat. Sprinkle the salt and garlic powder on the bread and toss again. Spread the bread cubes out on a baking sheet and bake for 5 minutes then flip them over and bake another 5 minutes or until crunchy. Take croutons out of the oven and set aside to cool.
THE DRESSING:
Add all the dressing ingredients to a bowl and whisk until thoroughly combined, set aside.
THE SALAD:
Cook pasta according to package directions. Drain the pasta and rinse under cold water. Transfer the pasta to a large mixing bowl and set aside.
In a small bowl mix together the salt, pepper, and garlic. Pat the chicken dry with a paper towel. Rub the oil all over the chicken and season the chicken all over with the spice mixture. Heat a skillet over medium heat. When the pan is hot cook the chicken until an internal temperature of 165°F, 6 to 9 minutes per side depending on the thickness of your chicken. Transfer the cooked chicken to a cutting board and allow to rest for 10 minutes.
Slice the chicken into bite size pieces and add to the bowl with the pasta. Add the romaine to the bowl with HALF of the dressing and toss everything together.
Transfer the salad to a serving bowl and sprinkle the croutons and Parmesan on top. Serve the salad with the remaining dressing on the side.
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