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