You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.
Ready to give your next Caesar salad a twist? We've got just the dish for you. This Caesar has everything you love about the classic version—cool, refreshing lettuce, creamy dressing, juicy chicken, nutty Parm—except one thing: We've swapped the croutons for prosciutto that you'll crisp up in a pan, then crumble right into your salad for a salty, savory crunch!
The serving of protein food in this product is high in protein.
See nutrition information for total fat, cholesterol, and sodium content.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
12 ounce
Chicken Cutlets
3 tablespoon
Parmesan Cheese
1 unit
Lemon
2 unit
Baby Lettuce
2 ounce
Prosciutto
1.5 ounce
Caesar Dressing
Salt
Pepper
Cooking Oil
Olive Oil
• Wash and dry produce. • Trim and discard root end from lettuce; chop leaves into bite-size pieces. Quarter lemon.
• Heat a drizzle of oil in a large pan over medium-high heat. Add prosciutto slices in a single layer; sear until browned and crispy, 2-3 minutes per side (work in batches for 4 servings). TIP: If prosciutto starts to crisp too quickly, reduce heat to medium. • Turn off heat; transfer to a paper-towel-lined plate. Reserve oil in pan (you’ll use it to cook chicken in the next step).
• Pat chicken* dry with paper towels; season all over with salt and pepper. • Heat pan with reserved oil over medium-high heat. (TIP: Add an additional drizzle of oil if pan seems dry.) Add chicken; cook until browned and cooked through, 5-7 minutes per side.
• In a large bowl, toss lettuce with dressing, half the Parmesan, a drizzle of olive oil, a squeeze of lemon juice, salt, and pepper (large drizzle of olive oil and big squeeze of lemon juice for 4 servings). Crumble half the prosciutto into bowl; toss to combine. Taste and season with additional lemon juice, salt, and pepper if desired. • Thinly slice chicken crosswise. • Divide salad between shallow bowls; top with chicken and remaining Parmesan. Crumble remaining prosciutto over top. Serve.
Poultry is fully cooked when internal temperature reaches 165°.