CAESAR SALAD WITH PAN-GRILLED JUICY CHICKEN AND AIR FRYER SOURDOUGH CROUTONS

Ingredients:
2 chicken breasts
7 oz romaine lettuce
2 big slices sourdough bread
1 small lime
2-3 tbsp Caesar dressing of choice
1/2 avocado
2 tbsp fresh parsley
Olive and avocado oil for cooking
2 tbsp Parmesan cheese
1 tsp garlic powder for the chicken
1 1/2 tbsp oregano
1 1/2 tsp garlic and herb seasoning for the croutons (Garlic, Himalayan Pink Salt, Onion, Oregano, Thyme, Sage)
Garlic powder
Salt & pepper to taste

Directions:
For the chicken:
1. Coat the chicken breast in 2 tbsp of olive oil.

2. Season with salt, black pepper, garlic powder and oregano.

3. Preheat your grill/pan over medium-high heat.

4. Spray the pan with some oil and transfer the chicken (make sure the pan is HOT).

5. Cook for 4 minutes on each side + the sides and transfer to the oven and finish cooking (depending on the chicken thickness it should take 8-15 minutes).

6. Check the internal temperature to make sure it reached 165F - it’s when the chicken is done and juicy! Don’t overcook it.

Croutons:

1. Cut sourdough bread into squares, generously spray with avocado oil and season with salt & garlic and herb seasoning.

2. Air fry for 8 minutes flipping halfway thorough at 375-400F.

3. Every air fryer is different, make sure to eye ball them and cook for additional 1-2 minutes if needed.

Prep the salad:
Chop the lettuce and toss it with dressing. Add Parmesan cheese, squeeze lime juice and top with avocado. Add croutons, cooked chicken and serve immediately. Enjoy!