Reserve Series
Chicken Parmesan Salad Bowl
Prep Time: 20 Min | Servings: 4
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Prep Time
20 Min
Servings
4
Ingredients
- VINAIGRETTE:
- 1/4 cup white wine vinegar
- 1/4 cup (1 oz.) Sargento® 14-Month Aged Parmesan
- 1 Tbsp. Dijon mustard
- 2 tsp. honey
- 1 clove garlic, minced
- 1/2 tsp. each salt and pepper
- 1/3 cup olive oil
- 2 Tbsp. finely chopped fresh basil
- SALAD:
- 3/4 cup (3 oz.) Sargento® 14-Month Aged Parmesan, divided
- 8 cups torn romaine lettuce
- 1 rotisserie chicken, shredded (skin and bones discarded)
- 2 cups halved cherry tomatoes
- 1 cup garlic-herb croutons
- 1/2 cup shaved red onion
Directions
- Vinaigrette: Whisk together vinegar, mustard, honey, garlic, salt and pepper. Slowly pour in oil, whisking constantly, until well combined. Stir in basil and parmesan cheese. Set aside.
- Salad: Reserve 1/2 cup Parmesan; set aside. In large salad bowl, toss together lettuce, chicken, tomatoes, croutons, onion and remaining Parmesan. Pour in vinaigrette; toss until evenly coated. Sprinkle with reserved Parmesan. Serve immediately. Tip: Save some time by using a good-quality prepared Caesar or Italian vinaigrette to dress the salad.
