Ranch Caesar Salad #Rsc

• 1 tablespoon shallot, minced
• 8 g parmesan cheese, grated
• 4 tablespoons breadcrumbs, exra large size
• 2 tablespoons garlic butter, melted
• 4 chicken breasts, with skin
• 12 ounces romaine lettuce
• 1 yellow bell pepper
• 2 ounces Hidden Valley® Original Ranch® Dressing
• 2 ounces caesar salad dressing
• 1 avocado
• 8 amorosa tomatoes
• 8 ounces cucumbers

1. mix the shallot + parmesan + butter + bread crumbs then spread evenly on a baking pan and oven bake 5 minutes @ 300 deg.
2. set cool 10 minutes.
3. pan fry each chicken piece for 3 minutes on medium heat per side with salt and pepper for taste.
4. combine the romaine lettuce (1 inch square cuts) + yellow peppers julienne style cuts (1/4 inch thin cuts) + ranch dressing + caesar dressing and toss evenly and gently for 10 seconds then placed onto plates.
5. add cucumbers (8 slices then quartered, 8 piece per serving).
6. add tomatos (quartered 2 tomatoes per serving).
7. add avocado (diced into 12 chunks per avocado slice 1/4 avocado each serving).
8. bread crumbs placed on top.
9. chicken is cut into 1/2 inch slices after cooking then placed on top.
10. Serve.

shallot, parmesan cheese, breadcrumbs, garlic butter, chicken breasts, romaine lettuce, yellow bell pepper, hidden valleyreg, caesar salad dressing, avocado, tomatoes, cucumbers

Taken from www.food.com/recipe/ranch-caesar-salad-rsc-494533 (may not work)