As far as salads go, Caesar is indisputably king, and this tasty rendition is proof.
The homemade croutons just might be the star of the show.
This recipe was developed by Marianne Williams.
Caitlin Bensel
Ingredients
3slices soft white sandwich bread, torn into 1-in.
baby kale
Directions
Preheat oven to 425F.
Toss bread, oil, and 14 teaspoon each salt and pepper on a rimmed baking sheet.
Spread in an even layer and bake until golden brown and crispy, about 10 minutes.
Transfer croutons to a bowl and let cool for 10 minutes.
Add Brussels sprouts, chicken, and kale; toss gently to coat.
Transfer salad to a platter.
Top with croutons and shaved cheese.
2,000 calories a day is used for general nutrition advice.
