Ingredients
Scale
- 1 Head Romaine Lettuce
- 1 lb. Boneless Skinless Chicken Breast
- 4 Strips Bacon – Cooked Crisp and Crumbled
- 1 Cup Parmesan Cheese – shredded
- 4 Tbs. Caesar Dressing
- 1 Tbs. Garlic Powder
- 1 Tbs. Italian Seasoning
- Olive Oil
Nutrition
Protein – 27 g Carbs – 4 net g Fat – 26 g
Directions
- Preheat oven to 350°.
- Line a baking sheet with parchment paper that is lightly oiled on both sides.
- Spread Parmesan in a thin layer on the parchment paper. Sprinkle the garlic powder and Italian seasoning over the top of the Parmesan.
- Bake cheese until golden brown and crispy – About 10 minutes. Let cool and break into pieces.
- Season chicken breast on each side with a little salt and pepper.
- In a large skillet, or grill pan over medium-high heat, sear the chicken in olive oil until cooked all the way through.
- Pull off 6 large leaves of romaine lettuce. Chop the remaining lettuce.
- Once the chicken has cooked and cooled, cube and add to a large mixing bowl, add chopped lettuce, crumbled bacon and Caesar dressing and mix everything together.
- Spoon onto whole romaine leaves, top with “croutons”.