chicken caesar salad / charred broccolini / parmesan frico

chicken caesar salad / charred broccolini / parmesan frico

Contents of your meal kit:

parchment paper
parmesan blend
chili flakes
romaine hearts
caesar dressing base

Cookware needed: 2 baking sheets, medium to large skillet (or grill pan), small bowl

Finishing steps:

  1. Preheat oven to 400. Wash broccolini and trim ends as needed.
  2. To make frico, line a baking sheet with parchment and place tablespoon scoops of cheese onto the parchment, leaving 3-4 inches in between. Pat down to form 2 to 3-inch rounds. On a second baking sheet, toss broccolini with oil, season with salt & pepper and chili flakes. Place both baking sheets in the oven and bake 8-10 minutes, or until the cheese is lightly golden and the broccolini is tender to your liking and slightly charred.
  3. Continue with next steps while frico and broccolini are in the oven:
    • Slice romaine in half lengthwise and rinse under cold water. Place cut side down on a towel to dry.
    • Pat the chicken dry, season with salt & pepper.
    • Brush the cut side of the romaine with oil and sprinkle with salt & pepper.
  4. Once the cheese crisps are done, remove baking sheet from oven and allow them to cool on the pan.
  5. Heat a small amount of oil in a skillet or grill pan over medium heat. When oil is hot, cook chicken about 5 minutes per side or until cooked through. Transfer to a cutting board.
  6. Turn heat up to med-high and place the romaine hearts cut side down in the hot skillet or grill pan for about 1 minute, or until edges begin to brown.
  7. Cut chicken, broccolini, and romaine into bite size pieces. Divide evenly between serving plates. Pour caesar dressing base into a small bowl and add just a drizzle of olive oil. Whisk or mix with a fork to combine.  Drizzle dressing over the top of the salads, and top with parmesan frico.

Note: Frico are Italian cheese crisps. They add a perfect salty crunch to this salad, and will make you look SO fancy!