Ingredients
3/4 cup freshly grated Parmesan cheese (3 oz)
6
cups lightly packed torn romaine lettuce
2
cups shredded cooked chicken
1/4 cup creamy Caesar dressing
2
tablespoons chopped fresh chives
Preparation
Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Drop cheese by tablespoonfuls 1 inch apart onto cookie sheet. Bake 8 to 10 minutes or until melted and lightly browned. Cool completely.
In large bowl, mix lettuce and chicken; drizzle with dressing and toss gently. Divide salad between 2 plates. Sprinkle with chives. Top with cheese crisps.
