with Toasted Panko & Fresh Parmesan
This Caesar salad gets a South American twist! Golden, crispy chicken meets fresh lettuce, vibrant tomatoes, and creamy Caesar dressing, topped with melted Parmesan and crunchy toasted panko. The chimichurri that coats the chicken brings tangy, herbaceous magic to every bite!
Allergens
Utensils
Tags
Baby Lettuce
2 unit
Panko Breadcrumbs
0.5 cup
Caesar Dressing
1.5 ounce
Parmesan Cheese Block
1 unit
Chicken Cutlets
12 ounce
Tomato
1 unit
Chimichurri
2 ounce
Salt
teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Black Pepper
teaspoon (tsp)
-
Wash and dry produce.
-
Trim and discard root end from lettuce; thoroughly dry leaves and chop into bite-size pieces. Dice tomato into ¼-inch pieces.
-
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add panko and cook, stirring, until golden brown, 3-5 minutes.
-
Turn off heat; transfer panko to a small bowl. Season with salt and pepper. Wipe out pan.
-
Pat chicken* dry with paper towels. Season all over with salt and pepper.
-
Heat a drizzle of oil in pan used for panko over medium-high heat. Add chicken; cook until browned and cooked through, 4-6 minutes per side.
- In the last 1-2 minutes of cooking, add chimichurri and a drizzle of oil to pan; cook, stirring, until chicken is coated in chimichurri.
-
Turn off heat; transfer chicken to a cutting board.
-
While chicken cooks, in a large bowl, toss lettuce and tomato with dressing.
-
Dice chicken into ½-inch pieces.
-
Add chicken to bowl with salad. Toss to combine.
-
Divide salad between shallow bowls. Top with toasted panko. Grate Parmesan over top and serve.
620
kcal
Calories
35
g
Fat
7
g
Saturated Fat
27
g
Carbohydrate
5
g
Sugar
6
g
Dietary Fiber
47
g
Protein
140
mg
Cholesterol
820
mg
Sodium
with Bruschetta-Style Tomato Topping & Scallion Cream Cheese
