Ranch Caesar Salad #Rsc
Ingredients
- 1 tablespoon shallot, minced
- 8 g parmesan cheese, grated ⓘ
- 4 tablespoons breadcrumbs, exra large size
- 2 tablespoons garlic butter, melted ⓘ
- 4 chicken breasts, with skin ⓘ
- 12 ounces romaine lettuce ⓘ
- 1 yellow bell pepper ⓘ
- 2 ounces Hidden Valley® Original Ranch® Dressing ⓘ
- 2 ounces caesar salad dressing
- 1 avocado ⓘ
- 8 amorosa tomatoes
- 8 ounces cucumbers ⓘ
Instructions
- mix the shallot + parmesan + butter + bread crumbs then spread evenly on a baking pan and oven bake 5 minutes @ 300 deg.
- set cool 10 minutes.
- pan fry each chicken piece for 3 minutes on medium heat per side with salt and pepper for taste.
- combine the romaine lettuce (1 inch square cuts) + yellow peppers julienne style cuts (1/4 inch thin cuts) + ranch dressing + caesar dressing and toss evenly and gently for 10 seconds then placed onto plates.
- add cucumbers (8 slices then quartered, 8 piece per serving).
- add tomatos (quartered 2 tomatoes per serving).
- add avocado (diced into 12 chunks per avocado slice 1/4 avocado each serving).
- bread crumbs placed on top.
- chicken is cut into 1/2 inch slices after cooking then placed on top.
- Serve.
Nutrition & Diet Analysis (per serving)
314
kcal
16% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).