- UNDER 30 MINUTES
- POULTRY
- HEALTHY
What’s cooking
We can’t think of a salad more storied than the Caesar, so we’ve honored it with our own interpretation. When testing this recipe, our staff couldn’t get enough! Chicken is marinated only briefly, but plenty of lemon juice makes the meat incredibly tender. Our dressing is light, garlicky, and full of cheese—no anchovy or egg, but just as punchy in flavor.
- SERVING TIME30 – 40 minutes
- LEVELeasy
- NUTRITION PER SERVINGCalories 780, Fat 48, Proteins 46, Carbs 43
- ALLERGENSWheat, Milk and Sulphites. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
- View ingredient information
What we send
lemons
romaine hearts
boneless, skinless chicken breasts
sherry vinegar
Dijon mustard
garlic
Bread, roll, ciabatta, 2.8oz
Cheese, Parmesan, 0.75oz
What you’ll need
- kosher salt & ground pepper
- olive oil
What you’ll use
Our veggies come straight from the farm, so please wash them before cooking.
Cook this recipe in 6 simple steps
1. Make croutonsPreheat oven to 400°F with a rack in the center. Tear roll into bite-size pieces. On a rimmed baking sheet, toss roll pieces with 1 tablespoon oil and season with ¼ teaspoon salt. Bake on center oven rack until golden and toasted, 8–10 minutes (watch closely as ovens vary).
2. Marinate chickenMeanwhile, peel and finely chop or grate 2 large garlic cloves into a medium bowl. Zest and juice 1 lemon into same bowl. Add 1 tablespoon oil and 1 teaspoon salt. Pat chicken dry, then pound to an even thickness if necessary. Add chicken to marinade and turn to coat. Set aside to marinate until step 5.
3. Make dressingPeel and finely chop or grate 1 large garlic clove into a large bowl. Finely grate Parmesan, then add half of the Parmesan to the bowl (reserve remaining for step 6). Squeeze 1 tablespoon lemon juice into same bowl. Add sherry vinegar, Dijon mustard, 3 tablespoons oil, and ¼ teaspoon each salt and pepper. Whisk to combine.
4. Prep lettuceSlice romaine crosswise into 2-inch pieces, discarding ends. 
5. Grill chickenPreheat a grill, grill pan, or large skillet to medium-high. Lightly oil grill grates or add 1 teaspoon oil to skillet, if using. Remove chicken from marinade and grill or sear, turning once, until deeply browned and cooked through, 5–6 minutes per side. Transfer to a board and let rest a few minutes before slicing. 
6. Finish & serveAdd lettuce and croutons to bowl with dressing and toss until evenly coated. Slice chicken and serve on top of salad with remaining Parmesan sprinkled over top. Enjoy!
