Caesar-Panzanella Fusion: Salad Blend Extravaganza
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.
A delightful mix of crunchy homemade croutons, succulent chicken, and tangy Caesar dressing, all while being gestational diabetes-friendly.
- 2 Chicken Breasts
- 4 cup Bread cubes
- 1 head of romaine lettuce, chopped
- 1/2 cup Caesar dressing
- 1/4 cup grated parmesan cheese
- 1 tbsp Olive Oil
- Salt and Pepper to taste
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
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
In a large bowl, combine the chopped lettuce, toasted bread cubes, and sliced chicken. Drizzle with Caesar dressing and toss to combine
Sprinkle the salad with grated Parmesan cheese and serve. Enjoy!
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.
