Caesar Salad with Parmesan Chips and Chicken

Ingredients

• Parmesan cheese

  Shredded

  ¾ cup or 60g

• Cheddar cheese

  ¾ cup, shredded or 85g

• Italian Seasoning

  Shoppers Value

  1 tsp or 4g

• Lettuce

  Romaine or cos, raw

  2 head or 1.25kg

• Grape tomatoes

  Red, ripe, raw, year round average

  4 cup, chopped or sliced or 720g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  400g

Directions

1. Chips Preheat the oven to 400 degrees F (204 degrees C). Line a large baking sheet with parchment paper. Stir the cheeses together in a small bowl. Place uniform tablespoon-sized heaps of the shredded cheeses onto the baking sheet, 2 in (5 cm) apart. (They will spread, so make sure to leave enough room.) Sprinkle with Italian seasoning, if using. Place in the oven for 6-8 minutes, until the edges start to brown. (Watch them carefully, as they go from done to burned fast.) Allow the cheese chips to cool slightly in the pan, then transfer them to paper towels to drain and get crispy. Make the Caesar salad dressing here. (It makes more than you need for the salad; you'll use 1/3 cup for the salad.) Cover and refrigerate. Make parmesan cheese crisps according to instructions here. Use all parmesan cheese instead of cheddar and parmesan combination. Meanwhile, toss together the romaine lettuce, grape tomatoes, and cooked chicken. Once the cheese crisps are ready, use your hands to crumble them into smaller pieces into the salad. Drizzle dressing on top, then toss again.