Furikake Chicken Caesar Salad
"My daughter loves helping me make this salad and it's one of her favorite dishes to eat. Her tip? Enjoy it with a side of kim chee!" - Chef Drew Parker, Chef de Cuisine at Foodland Farms Pearl City
Ingredients
- 1 pound Chicken breast, boneless, skinless
- 1 jar Maika'i Organic Furikake
- 2 heads Romaine hearts
- 7 Slices of garlic bread
- 1 bottle Maika'i Caesar Dressing
- Sesame oil or other neutral oil, as needed
- Salt & pepper, as needed
Instructions
- Preheat your oven to 350°F.
- Line a sheet pan with foil or parchment paper
- Pat dry chicken breast with paper towel and place them in your lined pan.
- Lightly coat chicken with oil and season with furikake and salt & pepper.
- Bake chicken for 18 minutes or until it has reached an internal temperature of 165°F.
- Wash, dry and cut romaine into bite size pieces.
- To make the croutons, cut each slice of garlic bread in fourths and place them on a lined sheet pan. Next, place racks in the oven right above the chicken to bake the garlic bread with 10 minutes left on the timer.
- To assemble salad, toss the chopped romaine with the Maika’i Caesar Dressing, sprinkle with furikake and add croutons.
- Remove chicken from oven and let it rest for 3 to 4 minutes, slice and place on top of your salad.
- Serve and enjoy!
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