Name: Lightened Up Caesar Salad with Crispy Cornbread Croutons
Ingredients: Caesar Dressing: 2 Tbsp olive oil; 2 sardines; 1 garlic clove; 1 tbsp dijon mustard; 2 tsp worchester sauce; 1/3 cup greek yogurt; 1/4 cup parmesan cheese; Sea salt + pepper; Dash of lemon juice; 2 cups diced cornbread (1/2 inch pieces); 1 Tbsp olive oil; sea salt + pepper; Lettuce blend; Crispy cornbread croutons; Grilled chicken breast, chopped; Red onion, chopped; Lemon + parmesan cheese (optional)

Ingredients

Scale

Caesar Dressing: 2 Tbsp olive oil
2 sardines
1 garlic clove
1 tbsp dijon mustard
2 tsp worchester sauce
1/3 cup greek yogurt
1/4 cup parmesan cheese
Sea salt + pepper
Dash of lemon juice

Croutons

2 cups diced cornbread (1/2 inch pieces)
1 Tbsp olive oil
sea salt + pepper

Salad

Lettuce blend
Crispy cornbread croutons
Grilled chicken breast, chopped
Red onion, chopped
Lemon + parmesan cheese (optional)

Instructions

For the Dressing

Blend all dressing ingredients in a food processor and blend until smooth. Set aside.

For the croutons

Preheat oven to 350 degrees farenheit. Toss cornbread cubes with olive oil, sea salt and pepper. Spread onto a baking sheet and bake for 15 to 20 minutes until golden and crispy. Turn off oven, open oven door and let croutons cool in the oven for 5-10 minutes. This allows them to become extra crispy and stay crispy.
Arrange salad by tossing lettuce with desired amount of chicken, red onion, parmesan cheese, croutons and salad dressing.

Notes

Dressing stays fresh sealed in a container in the refrigerator for up to a week. Keep croutons in a sealed container as well at room temperature. To reheat croutons if needed, bake in oven on broil for 5 minutes.