One of my favorite recipes of all time - the (faux) chicken caesar salad. I call it 'faux' because there is no cream involved, and I use a French Mache mix instead of nutrient-devoid romaine lettuce. The dressing is a Barefoot Contessa Mustard Vinaigrette. The directions are as follows!
Arrange a fair amount of washed and spun-dried lettuce onto a plate. I roast a chicken breast in an Oli + Ve French Walnut Olive Oil. Bake one breast at 375 degrees for 30 minutes. Slice thinly while still hot, arrange artfully over your lettuce, and drizzle your mustard vinaigrette over the top. If you're feeling adventurous, grate some fresh parmesan over the top. Bon appetit!
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