Add a little zest to your night with our spin on the ol’ Caesar salad. Romaine lettuce is topped with herby chicken, grape tomatoes, and homemade croutons! Our healthy, lemony twist on Caesar dressing may become your new go-to!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ciabatta Bread(ContainsSoy, Wheat)
Prep the ingredients: Wash and dry all produce. Preheat the oven to 400 degrees. Zest and halve the lemon. Mince or grate the garlic. Cut the lettuce into bite-sized pieces. Halve the tomatoes. Cut the ciabatta into 1-inch cubes.
Make the croutons: In a large bowl, toss the ciabatta cubes with a drizzle of olive oil and season with salt and pepper. Transfer to a baking sheet and bake in the oven for 5-6 minutes, until toasted.
Cook the chicken: Season the chicken on all sides with the rosemary, salt, and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Sear the chicken for 2-3 minutes per side, or until golden brown. Transfer to a baking sheet (you can use the same one from step 2) to finish cooking for 5-8 minutes, or until cooked through. Set aside to rest.
Make the dressing: In a small bowl, whisk together 1 Tablespoon mayonnaise, 1 teaspoon Dijon mustard, half the parmesan cheese, lemon zest, and the garlic (to taste). Whisk in a squeeze of lemon juice and a large drizzle of olive oil. Season to taste with salt and pepper.
Toss the salad: Toss the lettuce, croutons and tomatoes in a large bowl with half the dressing.
Finish and plate: Thinly slice the herbed chicken and serve on a bed of Caesar salad. Finish with the remaining parmesan cheese, and dressing. Enjoy!