Caesar's Chicken Salad
|Plain croutons||1⁄2 Cup (8 tbs)|
|Garlic salt||1⁄8 Teaspoon|
|Romaine||4 Cup (64 tbs)|
|Cooked chicken||2 Cup (32 tbs), cut into julienne strips|
|Canned artichoke hearts||7 Ounce, drained and halved (1 Can)|
|Grated parmesan cheese||2 Tablespoon|
|Caesar salad dressing||1⁄2 Cup (8 tbs)|
In small skillet melt butter; add the croutons.
Cook and stir till lightly browned.
Remove from heat; sprinkle with garlic salt.
Rub a large salad bowl with a cut clove of garlic, if desired.
Add the romaine, cooked chicken strips, halved artichoke hearts, Parmesan cheese, and croutons.
Pour the Caesar Salad Dressing over and toss salad, mixing thoroughly.