During my pregnancy, I was on a mission to make salads fun again. And boy, did I succeed with this Caesar-Panzanella Fusion! It was a delightful mix of crunchy homemade croutons, succulent chicken, and tangy Caesar dressing. It was so good that I almost forgot it was a salad. And the best part? It was gestational diabetes-friendly. So, I could enjoy it without any guilt.
Caesar-Panzanella Fusion: Salad Blend Extravaganza
Description
A delightful mix of crunchy homemade croutons, succulent chicken, and tangy Caesar dressing, all while being gestational diabetes-friendly.
Ingredients
Instructions
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Preheat your oven to 375°F (190°C). Place the bread cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 10-15 minutes, or until the bread is toasted and golden brown
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While the bread is toasting, cook the chicken breasts in a pan over medium heat until they're no longer pink in the middle. Let them rest for a few minutes, then slice into thin strips
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In a large bowl, combine the chopped lettuce, toasted bread cubes, and sliced chicken. Drizzle with Caesar dressing and toss to combine
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Sprinkle the salad with grated Parmesan cheese and serve. Enjoy!
Note
Salad leftovers can be stored in the refrigerator for up to 2 days, but it's best to store the dressing separately to keep the salad from getting soggy.