Ditalini Chicken Caesar Salad

with Parmesan croutons

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

A note about serious food allergies

“Cry 'havoc!', and let slip the salads of war.” Is that not what Shakespeare wrote in Julius Caesar? Well, he should have, and would have, had he tasted our mix of tangy dressing, crunchy lettuce, succulent chicken, and, a twist, ditalini pasta. This is a salad worth quoting Willy Shakes over.

In Your Box (serves 2)

  • Info
    1 Mini Baguette
  • 2 Garlic Cloves
  • 1 Romaine Heart
  • 1 Roma Tomato
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    3 oz. Ditalini
  • Info
    1 oz. Grated Parmesan
  • Info
    ⅓ cup Mayonnaise
  • ⅓ fl. oz. White Wine Vinegar
  • Nutrition (per serving)

  • Calories
    926
  • Carbohydrates
    75g
  • Fat
    43g
  • Protein
    57g
  • Sodium
    1699mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Small Pot
  • 1 Baking Sheet
  • 1 Colander
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Halve baguette and cut into ¾" cubes. Mince garlic. Hold romaine heart at root end and chop coarsely. Halve tomato lengthwise and slice halves into half-moons. Pat chicken breasts dry, and season both sides with a pinch of salt and ¼ tsp. pepper.

  • Step 2 - Cook the Pasta
    2

    Cook the Pasta

    Add pasta to boiling water and stir occasionally until tender, 11-13 minutes. Drain pasta in a colander, running under cold water to cool. Set aside. While pasta cooks, cook chicken.

  • Step 3 - Cook the Chicken
    3

    Cook the Chicken

    Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add chicken to hot pan and cook until well-browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a cutting board. Rest at least 5 minutes, then cut into ½" slices. While chicken rests, bake croutons.

  • Step 4 - Make the Croutons
    4

    Make the Croutons

    Place baguette cubes on prepared baking sheet and toss with 1 tsp. olive oil. Season with a pinch of salt and pepper. Spread into a single layer. Bake until golden brown, 10-12 minutes. Sprinkle baked croutons with a pinch of Parmesan (reserve remaining for dressing and garnish).

  • Step 5 - Make Salad and Finish Dish
    5

    Make Salad and Finish Dish

    In a mixing bowl, combine mayonnaise, garlic, white wine vinegar, half the remaining Parmesan (reserve remaining for garnish), ¼ cup water, and a pinch of pepper. Add romaine, tomato, croutons, and cooked pasta to dressing and combine. Alternatively, serve dressing on side to control amount. Plate dish as pictured on front of card, garnishing with remaining Parmesan. Bon appétit!