If you're looking for a high-protein snack idea that can also double as a delicious dip, then prepare to fall in-love with this Micro Chop Caesar Salad. This salad is everything that you know and love about a chicken caesar salad, but chopped finely enough to be scooped up with tortilla chips or enjoyed with a spoon. Plus, it's topped with a giant parmesan crisp that is baked to perfection and adds the perfect, crunchy texture to the top of the salad. If traditional caesar salads have you feeling bored, then you will love my innovative twist on the classic recipe!
Ingredients
- 1 Head Romaine Lettuce
- 1 4-6 Ounce Grilled Chicken Breast cooked - this is my favorite method for cooking chicken!
- ¾ Cup Parmigiano Reggiano freshly grated
- ½ Cup Garlic Croutons grab my recipe here!
- ¼ Cup Caesar Dressing you can use store bought dressing or make your own!
Instructions
- To make this salad, start by preparing the giant parmesan crisp. Preheat your oven to 400 F and line a baking sheet with parchment paper.
- Next, grate the Parmigiano Reggiano and add 1/2 cup of the cheese to the baking sheet, in a mound formation.
- Use your hands to lightly pat the cheese down.
- Then, transfer the baking sheet into the oven and allow the cheese to cook for five minutes, until it's nice and crispy.
- Once it's done, remove it from the oven and allow it to cool completely.
- While the parmesan crisp is cooling, prepare the salad. Add the romaine lettuce, cooked chicken breast, garlic croutons, the caesar dressing, and the remaining grated cheese to a clean cutting board.
- Use a sharp knife to chop all of the ingredients until they're very fine.
- Transfer the salad into a large bowl.
- Then, place the giant parmesan crisp on top.
- Once the salad is done, garnish with a crack of black pepper, then serve immediately and enjoy!
Calories: 360kcal | Carbohydrates: 12g | Protein: 18g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Cholesterol: 37mg | Sodium: 982mg | Potassium: 817mg | Fiber: 7g | Sugar: 5g | Vitamin A: 27565IU | Vitamin C: 13mg | Calcium: 561mg | Iron: 4mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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