There is at least one day a week, I serve a chicken dish to the family – my mother included. However, when I mention that dinner would be chicken related, she cringes – not sure why. I do ask her, and she says, chicken is good. You do what you think is best.

So, this pesto chicken Caesar salad recipe it is with a few alterations to fit our dietary needs:

INGREDIENTS

• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 2 cups torn ciabatta bread (no bread for us)
• 2 cloves garlic, smashed
• 1 pound boneless skinless chicken breasts, cut into bite size chunks
• 1/2 cup basil pesto, homemade or store-bought
• red pepper flakes, kosher salt, and black pepper
• 6 cups shredded romaine lettuce
• 2 cups cherry tomatoes, halved
• 8 ounces burrata cheese, at room temperature (this may be mozzarella instead)
• fresh herbs, for serving, such as chives, thyme, and basil

PARMESAN TAHINI DRESSING

• 1/4 cup extra virgin olive oil
• juice of 2 lemons
• 1/4 cup tahini
• 2 tablespoons dijon mustard {toss up on the dijon since family not a fan}
• 2 teaspoons Worcestershire sauce
• 1-2 cloves garlic, grated
• kosher salt and black pepper
• 1/3 cup grated parmesan {continued}

Question of the day: How do you handle picky eaters?

{featured image and recipe full credit}