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, Soy

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)

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

  • Calories
    925
  • Carbohydrates
    58g
  • Fat
    47g
  • Protein
    55g
  • Sodium
    1219mg

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

  • Ditalini Chicken Caesar Salad with Parmesan croutons
    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.

  • Ditalini Chicken Caesar Salad with Parmesan croutons
    2

    Cook the Pasta

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

  • Ditalini Chicken Caesar Salad with Parmesan croutons
    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. Transfer to a cutting board and rest 5 minutes, then slice.

  • Ditalini Chicken Caesar Salad with Parmesan 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 and spread into a single layer. Bake until golden brown, 7-9 minutes. Remove from oven and sprinkle warm croutons with a pinch of Parmesan (reserve remaining for dressing and garnish). While croutons bake, make dressing and salad.

  • Ditalini Chicken Caesar Salad with Parmesan croutons
    5

    Make Dressing and Toss Salad

    In a mixing bowl, combine mayonnaise, garlic, white wine vinegar, half the remaining Parmesan (reserve remaining for garnish), and ¼ cup water until well-mixed. Season with a pinch of pepper. Add romaine, tomato, and cooked pasta. Toss to combine. Alternatively, serve dressing on side to control amount.

  • Ditalini Chicken Caesar Salad with Parmesan croutons
    6

    Finish the Dish

    Shingle chicken on a plate. Serve salad alongside and top with croutons. Garnish with remaining Parmesan.