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So Fetch C-Sal

Ingredients: 
  • 2 romaine hearts
  • 1/2 cup artichoke hearts
  • 1/2 purple onion
  • 3 cloves of garlic
  • 2 butterflied chicken breast
  • 1 cup of Italian dressing
  • 5 Peperoncini
  • 1 sourdough loaf
  • 8 oz caesar dressing

Directions: 

  1. Preheat oven to 350. 
  2. Butterfly both chicken breast and set aside in a bowl for 20 minutes with 8 ounces of Italian dressing to marinade.
  3. Slice one sourdough loaf into 1 inch cubes and coat in butter, fresh basil, and dried rosemary then add to a 350 degree oven for 15 minutes.
  4. Slice 5 Peperoncini peppers to quarter inch pieces and set aside to be put in salad.
  5. Mince three garlic cloves, slice artichoke hearts into quarter inch pieces, and add to a pan with 2 tablespoons of olive oil on medium heat.
  6. Slice half of a purple onion into quarter inch slices.
  7. After letting the chicken breast marinade for 20 minutes in the Italian dressing fridge then add to the grill on medium high heat until cooked thoroughly, then set aside to rest for 7 minutes.
  8. Slice both romaine hearts and add one sliced head to a large salad bowl Add half of the sliced purple onion, Peperoncini, artichoke hearts, sliced chicken breast, and croutons to a large mixing bowl.
  9. Add remaining romaine heart to the top of the previous ingredients Add remaining ingredients to large salad bowl and top with fresh grated parmesan.
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