A Caesar Salad to Rule Them All
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A Caesar Salad to Rule Them All

A Caesar Salad to Rule Them All

with Chicken, Romaine, and Ciabatta Croutons

The Caesar in Caesar salad takes its name from the restaurateur who is credited with its invention, Caesar Cardini, not Julius. Nevertheless, the combo of crisp lettuce, creamy dressing, toasty croutons, and sharp Parmesan cheese rules just as hard as any Roman emperor. Our version introduces a squeeze of lemon and rosemary-seasoned chicken breasts to give it extra citrus and herb-driven power.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time


serving amount

12 unit

Chicken Breasts

1 unit

Romaine Lettuce

1 unit

Ciabatta Bread

(Contains Soy, Wheat)

¼ unit

Parmesan Cheese

(Contains Milk)

1 unit


4 unit

Grape Tomatoes

1 unit

Dried Rosemary

2 unit


1 unit

Dijon Mustard

1 unit


(Contains Eggs)

Not included in your delivery

4 unit

Olive Oil






Nutrition Values

/ per serving
Energy (kJ)2176 kJ
Calories520 kcal
Fat23 g
Saturated Fat5 g
Carbohydrate31 g
Sugar5 g
Dietary Fiber7 g
Protein51 g
Cholesterol120 mg
Sodium550 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Pan
Small Bowl
Large Bowl


Preheat and Prep

Wash and dry all produce. Preheat oven to 400 degrees. Mince or grate garlic. Zest lemon, then cut into halves. Halve tomatoes lengthwise. Cut lettuce into bite-sized pieces. Cut ciabatta into 1-inch cubes.

Toast Croutons

Toss ciabatta with a drizzle of olive oil on a baking sheet. Season with salt and pepper. Toast in oven until crisp and golden, 5-6 minutes. Set aside in a large bowl

Cook Chicken

Heat a drizzle of olive oil in a large pan over medium-high heat. Season chicken all over with rosemary, salt, and pepper. Add to pan and sear until browned, 2-3 minutes per side. Transfer to a baking sheet. (TIP: You can use the sheet from step 2.) Roast in oven until no longer pink in center, 5-8 minutes.

Make Dressing

In a small bowl, whisk together lemon zest, garlic (to taste), half the Parmesan, 1 TBSP mayonnaise, and 1 tsp mustard (we sent more mayonnaise and mustard). Add a squeeze of lemon and a large drizzle of olive oil and whisk to combine. Season with salt, pepper, and more lemon (to taste).

Toss Salad and Slice Chicken

Add lettuce, tomatoes, and half the dressing to bowl with croutons. Toss to coat veggies. Once chicken is done roasting, let rest a few minutes, then thinly slice.

Plate and Serve

Divide salad between plates, then top with chicken slices. Sprinkle with remaining Parmesan and drizzle with remaining dressing (if desired).