Chicken Caesar Salad

• Meanwhile, wash and dry produce. • Quarter lemon. Chop lettuce into bite-size pieces. Halve tomatoes lengthwise. • In a small bowl, whisk together mayonnaise, half the mustard, half the hot sauce, 1 tsp soy sauce (we sent more), 1⁄2 tsp garlic powder, and juice from two lemon wedges. (For 4, use all the mustard, all the hot sauce, 2 tsp soy sauce, 1 tsp garlic powder, and juice from whole lemon.) (TIP: If dressing seems too thick, add water 1⁄2 tsp at a time until mixture reaches a drizzling consistency.) Season generously with pepper.

Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium- high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board.

Cut baguette into ½-inch cubes. TIP: Slice baguette lengthwise, like you’re making a sandwich, then cut each half into ½-inch strips to make cubing extra-easy. In a medium bowl, toss bread with remaining garlic powder, 2 TBSP olive oil (4 TBSP for 4 servings), salt, and pepper until evenly coated. Once chickpeas have roasted 13 minutes, remove sheet from oven. Carefully push chickpeas to one side of sheet. Spread bread out on empty side. (For 4, leave chickpeas roasting. Use a second sheet for bread; toast on middle rack.) Return sheet to top rack until croutons are golden brown and crisp, 5-7 minutes.