Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 bunch asparagus, trimmed
- 1/2 cup Caesar dressing
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups romaine lettuce, chopped
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss asparagus with 1/2 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 12-15 minutes, or until tender-crisp.
- Step 2: While asparagus roasts, heat remaining olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Add minced garlic during the last minute of cooking.
- Step 3: In a large bowl, combine the cooked chicken, roasted asparagus, and chopped romaine lettuce.
- Step 4: Pour Caesar dressing over the chicken and vegetable mixture, and toss gently to coat.
- Step 5: Sprinkle with Parmesan cheese. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For reheating, gently warm the Caesar Chicken with Asparagus in a skillet over medium-low heat, adding a splash of water if needed to prevent drying out.
- Serve this vibrant salad alongside crusty bread for a complete and satisfying meal.
- To enhance the garlic flavor, lightly toast the minced garlic in the olive oil before adding the chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American