So I thought I cancelled Hello Fresh, but I only skipped a few weeks, and I wasn’t paying attention to my email, so we have another box and are going to work through these recipes. My bad… oh well. This is a really good Cesar dressing that you can make quick, homemade croutons, and a rosemary chicken that was a great flavor profile with everything else.
Start by preheating the oven to 400 degrees. Grate 2 cloves of garlic into a small bowl. Zest 1 small lemon over the same bowl, then cut it in half and set aside. Cut about 4 oz of grape tomatoes in half lengthy wise and set aside. Cut 1 small head of romaine lettuce into bite size pieces and set aside. Cut 1 ciabatta bread into 1″ cubes (the bread they gave was a small one, almost like a sandwich or large bun size, and it made a perfect amount of croutons).
Toss ciabatta with a drizzle of olive oil salt and pepper, then spread on a baking sheet. Toast in the oven for 6 minutes (next time I would let t go a little longer because I like really crunchy croutons and these had a little crunch but were soft in the middle). Once done, set aside in a large bowl.
While that is cooking, start on the chicken. Heat a drizzle of olive oil in a skillet over medium high heat. Season 2 thin chicken breasts with salt, pepper, and 1 tsp rosemary. Add the chicken to the pan and sear for 2-3 minutes each side. By the time these are ready, the croutons should be done. Put the chicken on the baking sheet you just used for the croutons (after you put the croutons into the bowl), and bake for about 8 minutes.
While that is cooking, make the dressing. To the small bowl with the zest and garlic, add 1/8 C Parmesan cheese (shredded is best), 1 tbsp mayonnaise, 1 tsp Dijon mustard, a large drizzle of olive oil, and a squeeze of the lemon (I used half). Whisk to combine, then season with salt and pepper. Add more lemon to taste.
Add the lettuce, tomatoes, and half the dressing to the bowl with the croutons. Toss to coat the veggies. Once the chicken is done roasting, let rest 5 minutes, then slice thin. Layer the salad mixture, topped with the chicken, then add a drizzle of the remaining dressing and a sprinkle of Parmesan cheese. Serve it up and enjoy!