with Parmesan & Croutons
All hail this low-carb, quick-to-the-table lunch idea! It’s light, creamy, and full of texture, flavor, and crunch. You’ll dice up tender pre-cooked chicken and combine it with crispy croutons, Parm, and chopped lettuce, then dress it in a creamy, savory Caesar dressing and wrap it in baby romaine lettuce leaves. It’s a lunchtime coup the likes of which Brutus would be proud.
Allergens
Utensils
Tags
Baby Lettuce
1 unit
Fully Cooked Chicken Breasts
8.6 ounce
Croutons
1 unit
Caesar Dressing
1.5 ounce
Mayonnaise
2 tablespoon
Garlic Powder
1 teaspoon
Parmesan Cheese
3 tablespoon
Salt
Pepper
• Wash and dry produce. Trim and discard root end from lettuce; separate leaves. Roughly chop small center leaves. Pat chicken dry with paper towels; dice into ½-inch pieces. Lightly crush croutons in their bag using the bottom of a mug or heavy-bottomed pan.
• In a large bowl, combine dressing, mayonnaise, and garlic powder. Season with salt and pepper.
• Stir chopped lettuce, chicken, and half the Parmesan into bowl with creamy dressing; toss to coat. Taste and season with salt and pepper.
• Divide lettuce leaves between plates; fill with chicken salad. Top with croutons and remaining Parmesan. Serve.
460
kcal
Calories
29
g
Fat
6
g
Saturated Fat
12
g
Carbohydrate
3
g
Sugar
1
g
Dietary Fiber
34
g
Protein
120
mg
Cholesterol
1100
mg
Sodium
