- 2 (7 ounce) chicken breasts
- 2 tablespoons olive oil, divided
- Salt, as needed
- Black pepper, as needed
- 4 slices bacon
- 2 tablespoons drained capers
- 2 tablespoons chopped parsley
- 1/ 2 cup Annie's Organic Caesar Dressing, for serving
- 4 (1 inch) slices Ciabatta, or other artisan bread
- 1 clove garlic, peeled and cut in half lengthwise
- 1 heart of romaine, washed and sliced very thinly
- Parmesan cheese, for serving
- Coarse French grey sea salt, as needed
Preheat the oven to 425˚ F (215C).
Brush chicken with 2 teaspoons of olive oil and sprinkle with a pinch of salt and pepper. Place chicken on a sheet pan and bake in the preheated oven for 15 - 20 minutes, until the chicken registers a temperature of 165 F (75C) on a meat thermometer inserted into the center.
Remove from oven and set aside until cool enough to handle.
While the chicken bakes, heat 1 teaspoon of olive oil in a medium skillet. When hot, add the bacon slices and cook, stirring until the bacon is crisp. Drain on paper towels and set aside.
Dice cooked chicken and place in a large bowl. Add the bacon, capers, parsley and Annie's Organic Caesar Dressing. Toss to coat the chicken evenly. Place in the refrigerator to chill and allow the flavors to marry.
When ready to assemble the tartines, turn the oven to 375˚ F (190C).
Brush the bread slices on both sides with the remaining olive oil. Place directly on the oven rack and toast for about 4 minutes, turning halfway through and watching carefully so that the bread doesn't burn. As soon as the bread comes out of the oven, rub with the cut side of the garlic.
Spoon the chicken salad onto each slice of bread. Top with shredded romaine. Using a vegetable peeler, slice a few thin slivers of Parmesan cheese to place on top. Sprinkle each tartine with a pinch of grey salt and more fresh ground black pepper. If desired, pour a little additional Annie's Organic Caesar Dressing over and serve.