- Prep Time
- 10 mins
- Total Time
- 45 mins
- Serves
- 4 to 6
Ingredients
- ¼ cup
- olive oil, divided
- 60 mL
- 2 tbsp
- lemon juice
- 30 mL
- 2 cloves
- garlic, minced
- 1 tsp
- Dijon mustard
- 5 mL
- 1 lb
- boneless skinless chicken thighs
- 500 g
- ½ tsp
- salt
- 2 mL
- 8
- baguette slices, 1/2-in. (1 cm) thick each
- ¼ cup
- grated Parmesan cheese, divided
- 60 mL
- 6 cups
- coarsely chopped Romaine
- 1.5 L
Method
- Step 1
- Preheat oven to 425ºF (220ºC). In bowl, whisk 3 tbsp (45 mL) oil, lemon juice, garlic and mustard. Divide into two equal portions, reserving one portion to use later as a dressing. Toss chicken thighs with the other portion plus the salt. Marinate 10 min.
- Step 2
- Meanwhile, cut each baguette slice into 6 cubes. Toss with remaining olive oil and half the cheese. Bake on parchment-lined baking sheet 8 to 10 min. or until golden brown and crisp.
- Step 3
- Set large non-stick, oven-proof skillet over medium-high heat. Cook chicken thighs 3 to 4 min. per side, or until browned. Transfer to oven and bake another 12 to 14 min.,or until cooked though. Remove from oven and let chicken rest 5 min. before thinly slicing.
- Step 4
- Toss romaine with reserved dressing, croutons and remaining cheese. Parmesan. Divide among 4 to 6 plates and top with chicken.
Tips
Add crumbled bacon to salad.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.