Romanov Salad with Chicken, Croutons, Mushrooms, and Cheddar Cheese

Preparation Preheat the oven to 400°F (200°C).

Cook the Chicken Place the chicken legs on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Bake for 25-30 minutes until cooked through and golden brown. Remove from the oven and let cool. Once cooled, remove the meat from the bones and shred into bite-sized pieces.

Prepare the Croutons In a large non-stick pan, heat the olive oil over medium heat. Add the bread cubes, minced garlic, salt, and pepper. Toast until golden brown and crispy, about 5 minutes. Remove from the pan and set aside.

Sauté the Mushrooms In the same pan, melt the butter over medium heat. Add the sliced mushrooms and minced garlic. Sauté until the mushrooms are golden brown and tender, about 5 minutes. Remove from the pan and set aside.

Assemble the Salad In a large serving bowl, combine the torn lettuce, cherry tomatoes, sliced cucumber, red onion, black olives, and crumbled feta cheese. Toss to combine.

Serve the Salad Top the salad with the shredded chicken, sautéed mushrooms, croutons, and grated cheddar cheese. Serve immediately.