Ranch Caesar Salad #Rsc - cooking recipe

Ingredients

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

Preparation

mix the shallot + parmesan + butter + bread crumbs then spread evenly on a baking pan and oven bake 5 minutes @ 300 deg.
set cool 10 minutes.
pan fry each chicken piece for 3 minutes on medium heat per side with salt and pepper for taste.
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.
add cucumbers (8 slices then quartered, 8 piece per serving).
add tomatos (quartered 2 tomatoes per serving).
add avocado (diced into 12 chunks per avocado slice 1/4 avocado each serving).
bread crumbs placed on top.
chicken is cut into 1/2 inch slices after cooking then placed on top.
Serve.