Dad’s Grilled Lemon-Chicken Caesar Salad
with Croutons & Parmesan
If the dad in your life loves a quick, delicious dinner, this grilled salad is right up his alley. After just a minute or two on a hot grill, lettuce turns smoky and savory without wilting. You’ll chop it and toss with a creamy, lemony Caesar dressing—the perfect bed for the juicy, lemony grilled chicken. In fact, you may never leave your Caesar salad un-grilled again!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Baby Lettuce
1 unit
Lemon
10 ounce
Chicken Cutlets
3 ounce
Caesar Dressing
(Contains Eggs, Milk, Fish)
1 unit
Croutons
(Contains Milk, Wheat)
3 tablespoon
Parmesan Cheese
(Contains Milk)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Preheat a well-oiled grill to medium heat. TIP: If using a grill pan, you’ll heat it in Step 2. • Wash and dry produce. Quarter lemon. Halve lettuce lengthwise, keeping the root intact.
• Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until about 1⁄2 inch thick. Season all over with salt and pepper. • Add chicken to grill (or grill pan); grill until cooked through and lightly charred, 3-5 minutes per side (grills can vary). Transfer to a cutting board. • Squeeze one lemon wedge (two wedges for 4 servings) over chicken. • GRILL PAN ALTERNATIVE: Heat a well-oiled grill pan over medium-high heat. Cook as instructed.
• Increase heat to high. Add lettuce, cut sides down, to grill; grill, undisturbed, until charred, 30-90 seconds (grills can vary). Transfer to a cutting board, grilled sides up. (Skip grilling lettuce if using a grill pan—it’ll taste just as great fresh!)
• In a small bowl, combine Caesar dressing and a squeeze of lemon juice.
• Once cool enough to handle, trim and discard root end from lettuce; chop into bite-size pieces. • Transfer lettuce to a large bowl. Toss with as much dressing as you like; taste and season with salt and pepper. Add more lemon juice if desired.
• Slice chicken crosswise. Lightly crush croutons in their bag. • Divide salad between plates. Top with Parmesan, croutons, and chicken. Serve with any remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
