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Nutrition Facts

Instructions

• STEP 1

  Preheat oven to broil on high and position rack in the upper third of the oven.

• STEP 2

  Cut bread into 1-inch cubes and transfer to a baking sheet pan. Drizzle with oil and season with spices. Toss to coat and spread out in an even layer.

  • 2 slices whole grain bread
  • 2 tsp extra virgin olive oil
  • ¼ tsp garlic powder
  • ¼ tsp coriander, ground
  • 1 pinch salt

• STEP 3

  Place baking sheet in the oven and broil, tossing halfway through, until the croutons are golden and toasted, 3-4 minutes. Remove from oven and set aside to cool.

• STEP 4

  Meanwhile, place dressing and curry paste in a medium bowl; whisk to combine.

  • ¼ cup Caesar dressing
  • 2 tsp Thai curry paste, red

• STEP 5

  Peel, halve, and slice shallot crosswise into thin half-moons. Add to the bowl with the dressing.

  • 1 shallot

• STEP 6

  Wash and dry the fresh produce.

  • ½ English cucumber
  • ½ bunch radish
  • 2 hearts romaine hearts

• STEP 7

  Trim and quarter cucumber lengthwise, then slice crosswise into thin pieces. Add to the bowl.

• STEP 8

  Trim and thinly slice radishes. Add to the bowl.

• STEP 9

  Chop or tear lettuce into bite-sized pieces. Add to the bowl.

• STEP 10

  Place chicken on the cutting board and, using your hands, remove meat from the skin and bones. Separate the meat into shred-like pieces, add to the bowl, and toss to combine the salad.

  • ½ (30 oz) whole chicken rotisserie chicken, white and dark meat

• STEP 11

  To serve, divide salad between plates or bowls and top with croutons. Enjoy!