Chicken Caesar Salad

(Ready in about: 45 min | Servings: 4)


Ingredients:



2 chicken breasts; skinless boneless

1 oz. coarsely grated Parmigiano Reggiano cheese

1 garlic clove; minced

½ small Italian bread loaf; cubed

⅓ cup Caesar dressing; divided

1 romaine lettuce heart, torn into bite-size pieces

1 tablespoon unsalted butter

1½ tablespoon olive oil

¾ teaspoon salt plus more for sprinkling the croutons

Grated Parmigiano Reggiano cheese;.




for serving

Freshly ground black pepper


Directions:



Season the chicken with salt on both sides. Pour 1 cup of water into the inner pot. Put the reversible rack in the pot and place the chicken on the rack.Seal the pressure lid, choose Pressure; adjust the pressure to Low and the cook time to 5 minutes. Press Start.

Once done cooking, perform а natural pressure release for 8 minutes, and then а quick pressure release to let out any remaining pressure. Carefully openthe lid. Set aside.

In а heatproof bowl, combine garlic, butter, and olive oil. Put the bowl in the Crisping Basket and place the basket in the pot.

Close the crisping lid and Choose Air Crisp; adjust the temperature to 375°F and the cook time to 2 minutes. Press Start to preheat the pot and melt thebutter.

When done preheating, take out the basket from the pot and the bowl from the basket.

Pour the bread cubes into the bowl and toss to be well-coated in the butter and oil. Transfer the bread to the Crisping Basket and the basket into the pot.

Close the crisping lid and Choose Air Crisp; adjust the temperature to 375°F and the cook time to 10 minutes; press Start.

After 5 minutes, open the lid and toss

the bread. Close the lid and continue cooking until the croutons are golden brown. Remove the basket from the pot and lightly season the croutons with salt.Allow cooling.

Cut the chicken into bite-size chunks. In а small bowl, toss the chicken with 3 tablespoons of Caesar dressing and set aside.

Place the lettuce on а salad bowl, pour the remaining dressing over nad toss to coat well. Mix with chesse and black pepper. Share the salad into four bowls,top with chicken, then croutons, and sprinkle with extra cheese.