Simple chicken Caesar with ciabatta croutons

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Simple chicken Caesar with ciabatta croutons

20-Minute Meal

Simple chicken Caesar with ciabatta croutons

Soy-Free, Protein Plus

2 Servings, 750 Calories/Serving

20 Minutes

Sunbasket does a 20-minute chicken Ceasar–and we’ve added garlicky Parmesan croutons for a bit of that gourmet flare you can always count on from our kitchen.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 ciabatta roll
  • 1 or 2 cloves organic peeled fresh garlic
  • ½ cup grated Parmesan
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 2 organic romaine hearts
  • Sunbasket Caesar dressing (paleo mayo - Parmesan - sherry vinegar - Dijon mustard - fresh garlic - anchovy paste - kosher salt - black pepper)

Nutrition per serving

Calories 750, Total Fat 40g (51% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 175mg (58% DV), Sodium 1430mg (62% DV), Total Carb. 42g (15% DV), Fiber 6g (21% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 56g
Contains: Milk, Fish, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Make the ciabatta croutons

Heat the oven to 400°F.
  • Tear the ciabatta into 1-inch pieces.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Measure 1 tablespoon [2 TBL] Parmesan; set aside the rest for the salad.
In a medium bowl, combine the ciabatta, garlic, 1 tablespoon [2 TBL] Parmesan, and 1 tablespoon [2 TBL] oil; season with salt and pepper and toss to coat.
On a sheet pan, spread the ciabatta in an even layer and toast in the oven until crisp and browned, 8 to 10 minutes.
While the ciabatta croutons toast, prepare the chicken.


Prep and cook the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, turning once, until slightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a cutting board to cool slightly, then cut into ½-inch-thick slices. Add more oil between batches if needed.
While the chicken cooks and cools, prepare the romaine.


Prep the romaine; toss the salad

  • Trim the root ends from the romaine hearts; coarsely chop the leaves.
In a large bowl, combine the romaine, ciabatta croutons, remaining Parmesan, and as much Caesar dressing as you like and toss to coat (set aside any remaining dressing for serving). Season to taste with salt and pepper.


Transfer the Caesar salad to individual bowls and top with the chicken. Serve any remaining dressing on the side.
Kids Can!
  • Tear the ciabatta.
  • Press the garlic (if you have a press).
  • Measure the Parmesan.
  • Toss the ciabatta pieces with seasonings.