with DIY Caesar-ish Dressing and Garlic Croutons
Ingredients: Chicken breast • Arugula and spinach mix (arugula, spinach) • Baby tomatoes • Grade A egg • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Lemon • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Garlic.
Allergens
Utensils
Tags
Bacon Strips
100 g
Egg
2 unit(s)
Ciabatta Roll
1 unit(s)
Arugula and Spinach Mix
113 g
Spring Mix
28 g
Baby Tomatoes
113 g
Lemon
1 unit(s)
Parmesan Cheese, shredded
0.25 cup
Sour Cream
43 mL
Spicy Mayo
2 tbsp
Garlic, cloves
1 unit(s)
Chicken Breasts
2 unit(s)
Butter*
0.5 tbsp
Salt*
0.125 tsp
Pepper*
0.125 tsp
Sugar*
0.13 tsp
- Before starting, wash and dry all produce. Preheat oven to 450°F.
- To a small pot, add 5 cups warm water (use same for 4 servings). Bring to a boil over high.
- Using a spoon, lower eggs into the boiling water, then reduce heat to medium-high. Cook for 7 min for runny yolks or 9 min for set yolks.**
- While eggs cook, heat a large non-stick pan over medium-high.
- When hot, add bacon. Reduce heat to medium. Cook 6-9 min, flipping occasionally, until crispy.**
- Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges.
- Cut tomatoes into 1/4-inch pieces. Season with salt and pepper.
- Peel, then mince or grate garlic.
- Cut or tear ciabatta into 1/2-inch pieces.
- Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through. **
- When eggs are done, drain eggs under cold water for 30 sec, until cool enough to peel. Set aside in the pot, still submerged in water.
- Once bacon is done, remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
- Discard all but 1/2 tbsp (1 tbsp) fat from pan.
- Reheat the pan over low. Add 1/2 tbsp (1 tbsp) butter. Swirl the pan for 30 sec, until melted.
- Add ciabatta. Cook for 3-4 min, stirring occasionally, until golden.
- Remove from heat. Stir in half the garlic.
- Peel then halve eggs. Season with salt and pepper.
- Cut or tear bacon into 1-inch pieces.
- To a large bowl, add sour cream, lemon zest, half the spicy mayo, half the Parmesan, remaining garlic, 1/8 tsp (1/4 tsp) sugar and 1/2 tbsp (1 tbsp) lemon juice. Season with salt and pepper, then stir to mix.
- To the bowl of dressing, add spring mix, arugula and spinach mix, tomatoes and half the croutons. Toss to coat.
- Divide salad beween plates.
- Thinly slice chicken.
- Top with chicken, eggs, bacon, remaining croutons and remaining Parmesan.
- Drizzle remaining spicy mayo over eggs.
If you've opted to add chicken breasts, preheat oven to 450°F.
Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through. **
Thinly slice chicken. Top plates with chicken.
840
kcal
Calories
53
g
Fat
18
g
Saturated Fat
32
g
Carbohydrate
5
g
Sugar
4
g
Dietary Fiber
59
g
Protein
385
mg
Cholesterol
1260
mg
Sodium
0.5
g
Trans Fat
1250
mg
Potassium
350
mg
Calcium
5
mg
Iron
