This salad is a step above the rest because it's creamy and refreshing with the best homemade croutons that are quite frankly addicting. No raw egg in this caesar salad dressing. Just fresher cleaner ingredients with vegetarian alternatives.
Add all ingredients for dressing to a stand blender or use a hand blender to blend thoroughly. Refrigerate until chilled.
Add chicken breasts to inner pot of the Instant Pot (no trivet necessary). Sprinkle with garlic powder and chili pepper flakes. Add lemon juice and broth.
Secure lid and turn valve to sealed. Cook on high pressure (poultry setting) for 6 mins and a natural release for 5 mins.
Once natural release is complete immediately remove and shred chicken using either 1 or 2 forks (see video for more details). Sprinkle with salt and pepper to taste. Add 1/4 to 1/3 cup of cooking liquid to shredded chicken. Stir well and refrigerate covered until chilled.
Preheat oven to 350℉.
Cut bread into bite sized pieces and place on a large sided cookie sheet. In a small bowl mix oil and seasonings. Drizzle over bread pieces and mix well. If using fresh bread bake for 25-35 mins. Stale bread will take 10-15 mins to bake.
Once baked let croutons cool to room temperature. Store in an airtight container or bag.
Clean and cut lettuce leaves into bit size pieces. Add desired amount of chicken, croutons, cheese and dressing. Toss well.
*Please use as many organic ingredients as possible.*
This makes enough for dinner portions with leftover for 2-4 lunches.