Organic Chicken & Prosciutto Caesar Salad
with Parmesan & Lemon
- Eggs
- Milk
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!
Ingredients
2 unit
Baby Lettuce
3 ounce
Caesar Dressing
(Contains: Eggs, Milk)
1 unit
Lemon
3 tablespoon
Parmesan Cheese
(Contains: Milk)
2 ounce
Prosciutto
12 ounce
Organic Chicken Cutlets
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
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 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 another 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.
