Chicken Caesar Salad

Makes 4 servings

For the chicken:
2 boneless, skinless chicken breasts, even in thickness
1 tablespoon olive oil
1 garlic clove, smashed and peeled
   Kosher salt
   Freshly ground black pepper
For the croutons:
2 cups cubed (½- to 1-inch cubes) sourdough bread
2 tablespoons olive oil
2 pinches each kosher salt and freshly ground black pepper
    pinch garlic powder
For the salad:
1 small head romaine lettuce, roughly chopped
3 to 4 tablespoons Caesar dressing, store-bought or homemade
(see Cuisinart.com for a recipe)
2 tablespoons shaved Parmesan
1 lemon, cut into wedges, for serving

Nutritional information per serving:
Calories 413 (42% from fat) • carb. 28g • pro. 33g • fat 19g • sat. fat 4g chol. 79mg • sod. 733mg • calc. 130mg • fiber 4g

1. Put the chicken breasts, along with 1 tablespoon olive oil, the
smashed garlic clove, and a hefty pinch of salt and pepper, into a
large shallow bowl. Massage the ingredients into the chicken, and
then cover and transfer to the refrigerator to marinate for 30 minutes.
2. While the chicken is marinating, prepare the croutons. Select Bake,
and the time to 4 minutes and the temperature to 350°F.
Press Start/Stop. While the unit is preheating, put the bread cubes
into a large shallow bowl with the 2 tablespoons olive oil and pinches
of salt, pepper, and garlic powder. Toss to fully coat. Once preheated,
add the seasoned bread cubes to the basket and bake. Remove and
reserve.
3. When the chicken is done marinating, transfer to the basket and
place into the AirFryer. Select AirFry, and set the time to 18 minutes
and the temperature to 375°F. Press Start/Stop. When the chicken is
done cooking (the internal temperature should be 170°F), remove and
allow to rest for a few minutes, then thinly slice.
4. Put the romaine into a large serving bowl and top with the croutons,
sliced chicken, and shaved Parmesan, and then drizzle the dressing
over the top. Gently toss. Serve each portion of salad with a lemon
wedge on the side.