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Micro chop caesar salad with giant parmesan crisp on a rustic wooden table surrounded by fresh romaine lettuce and cheese.
Alyssa

Micro Chop Caesar Salad with Giant Parmesan Crisp

A delightful twist on the classic chicken Caesar salad, finely chopped to serve with tortilla chips or enjoyed as a dip, topped with a giant parmesan crisp.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Main Dish
Cuisine: American
Calories: 360
Ingredients Method

Ingredients
  

  • 1 Head Romaine Lettuce
  • 1 4-6 Ounce Grilled Chicken Breast
  • 3/4 Cup Parmigiano Reggiano freshly grated
  • 1/2 Cup Garlic Croutons grab my recipe here!
  • 1/4 Cup Caesar Dressing

Method
 

  1. Preheat your oven to 400F and line a baking sheet with parchment paper.
  2. Grate the Parmigiano Reggiano and add 1/2 cup of the cheese to the baking sheet in a mound formation.
  3. Lightly pat the cheese down and transfer the baking sheet into the oven to cook for five minutes until crispy.
  4. Once done, remove from the oven and allow it to cool completely.
  5. Meanwhile, prepare the salad by adding the romaine lettuce, grilled chicken, garlic croutons, Caesar dressing, and remaining grated cheese to a chopping board.
  6. Chop all the ingredients very finely, then transfer to a large bowl.
  7. Place the giant parmesan crisp on top, garnish with black pepper, and serve immediately.