Southern Chicken Caesar Salad
Ingredients
- ½ (15-oz) pkg prepared cornbread, cut into ½-inch pieces
- 3 Tbsp butter, melted
- ¾ lb chicken tenderloins, cut into 1-inch pieces
- ½ tsp garlic salt
- ¼ tsp pepper
- 1 Tbsp olive oil
- 1 (10-oz) pkg chopped romaine lettuce
- 1 (16-oz) can black-eyed peas, drained and rinsed
- 1 cup grape tomatoes, halved
- ½ cup shredded Parmesan cheese
- ¼ cup Caesar dressing
Instructions
- Preheat oven to 400°F. Toss cornbread with melted butter; spread in a single layer on a rimmed baking sheet. Bake 15 to 20 minutes or until toasted.
- Meanwhile, sprinkle chicken with garlic salt and pepper. Cook chicken in hot oil in a nonstick skillet over medium heat until done.
- Toss together lettuce, black-eyed peas, tomatoes, cheese, and dressing in a large bowl. Add chicken, and toss. Divide mixture between 2 plates; sprinkle with cornbread croutons.
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