Meal Kit

Parmesan Chicken and Bacon Caesar Salad

with homemade white cheddar ciabatta croutons

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    1.26 oz. Mayonnaise
  • 1 Romaine Heart
  • Info
    1 Ciabatta
  • 2 oz. Kale
  • 2 Garlic Clove
  • Info
    1 oz. Shredded White Cheddar Cheese
  • Info
    1 oz. Grated Parmesan
  • ½ oz. Crumbled Bacon
  • ½ oz. White Wine Vinegar (0.25 OZM PK)

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    624
  • Carbohydrates
    29g
  • Fat
    31g
  • Protein
    56g
  • Sodium
    1616mg

Recipe Steps

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare The Ingredients

    Stem kale and coarsely chop. Hold romaine heart at root end and chop coarsely.
    Mince garlic

  2. 2

    Cook The Bacon

    Place a medium nonstick pan over medium heat and add 1 tsp olive oil. Add bacon and cook until crisp, 2-3 minutes. Transfer to a plate. Reserve pan; no need to wipe clean.

  3. 3

    Cook The Chicken

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. "In the same pan, heat ½ tsp. olive oil over medium heat. Add chicken to hot pan. Cook undisturbed until browned, 4-5 minutes. Transfer chicken, seared side up, to prepared baking sheet. Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes."

  4. 4

    Make The Croutons

    Sprinkle cheese evenly on ciabatta slices. Place ciabatta pieces on prepared baking sheet and spread into a single layer. Bake until toasted, 8-10 minutes.

  5. 5

    Make Dressing and Salad

    In small mixing bowl, add mayonnaise, bacon, half the Parmesan (reserve remaining for garnish), white wine vinegar, garlic, and a pinch of salt and pepper. Stir until creamy. Add romaine, kale, dressing, and bacon to a medium bowl until completely combined. Plate dish as pictured on front of card, topping salad with croutons and remaining parmesan. Bon appétit!

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