A Caesar Salad to Rule Them All

Name: A Caesar Salad to Rule Them All with Chicken, Romaine, and Ciabatta Croutons
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: 12 unit Chicken Breasts; 1 unit Romaine Lettuce; 1 unit Ciabatta Bread; ¼ unit Parmesan Cheese; 1 unit Lemon; 4 unit Grape Tomatoes; 1 unit Dried Rosemary; 2 unit Garlic; 1 unit Dijon Mustard; 1 unit Mayonnaise; 4 unit Olive Oil; unit Salt; unit Pepper

with Chicken, Romaine, and Ciabatta Croutons

Recipe Development TeamPublished on April 20, 2017

4.1

(8.8K customers rated)

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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.

Allergens:

Soy

•Wheat

•Milk

•Eggs

The quantities provided above are averages only.

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

Total Time25 minutes

Prep Time

DifficultyEasy

Ingredients

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

Lemon

4 unit

Grape Tomatoes

1 unit

Dried Rosemary

2 unit

Garlic

1 unit

Dijon Mustard

1 unit

Mayonnaise

(Contains: Eggs)

Not included in your delivery

4 unit

Olive Oil

unit

Salt

unit

Pepper

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.

Utensils

•Zester

•Baking Sheet

•Large Pan

•Small Bowl

•Large Bowl

Instructions

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.

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

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.

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).

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.