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“Ready, Set, Cook! Hidden Valley Contest Entry. A unique modification to a common Chicken Caesar Salad”
READY IN:
30mins
SERVES:
2-4
YIELD:
2-4 salads
UNITS:
US

Ingredients Nutrition

Directions

  1. mix the shallot + parmesan + butter + bread crumbs then spread evenly on a baking pan and oven bake 5 minutes @ 300 deg.
  2. set cool 10 minutes.
  3. pan fry each chicken piece for 3 minutes on medium heat per side with salt and pepper for taste.
  4. combine the romaine lettuce (1 inch square cuts) + yellow peppers julienne style cuts (¼ inch thin cuts) + ranch dressing + caesar dressing and toss evenly and gently for 10 seconds then placed onto plates.
  5. add cucumbers (8 slices then quartered, 8 piece per serving).
  6. add tomatos (quartered 2 tomatoes per serving).
  7. add avocado (diced into 12 chunks per avocado slice ¼ avocado each serving).
  8. bread crumbs placed on top.
  9. chicken is cut into ½ inch slices after cooking then placed on top.
  10. Serve.

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