Chicken (grilled, I used raw breaded chicken) cut into pieces and cooked
1/2 cup olive oil
2 slices bacon, finely chopped
1-1/2 cups Parmigiano-Reggiano
2 Tbl fresh parsley
2 cloves garlic, chopped
juice of one lemon
fresh ground pepper
2 Tbl Dijon mustard
1 Tbl Worcestershire sauce
- Heat a small skillet with 1 Tbl of olive oil. Add chopped bacon and cook until really crispy. Remove from pan and allow to drain and cool.
- In small bowl, combine 1 cup grated cheese with parsley and bacon. Line baking sheet with parchment paper, and pour cheese mixture onto the sheet. Place in oven (400*) for 3-4 minutes, turning the pan about halfway through. Once cheese has melted and is golden, remove and cool completely.
- Prepare dressing: Combine the garlic, mustard, Worcestershire, lemon juice and ground pepper. Whisk in about 1/3 cup olive oil. Add 1/2 cup Parmigiano and stir to combine. Pour over salad.
- To serve: crack the baked cheese into crumbles and put on top of salad along with the chicken.