Parmesan-roasted broccoli and Caesar salad combine for a lip-smacking dinner the whole family will love. This is the salad you've been dreaming of!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Mayonnaise(ContainsEgg/Oeuf, Mustard/Moutarde, Sulphites/Sulfite)
Dijon Mustard(ContainsMustard/Moutarde, Sulphites/Sulfite)
Salt and Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut broccoli into bite-sized pieces. Toss broccoli with 1 tbsp oil (dbl for 4 ppl) on a foil-lined baking sheet. Season with salt and pepper. Toss with half the Parmesan. Roast in the middle of the oven, until broccoli is golden-brown and tender, 8-10 min.
While the broccoli roasts, cut ciabatta into 1/2-inch cubes. Peel, then mince or grate the garlic. Toss the ciabatta with 1 tbsp oil (dbl for 4 ppl) and half the garlic in a medium bowl. Season with salt and pepper. Set aside. Juice half the lemon (1 lemon for 4 ppl) into a large bowl. Cut the remaining lemon into wedges. Whisk the mayo, sour cream, Dijon, remaining Parmesan and remaining garlic into the large bowl with the lemon juice. Season with pepper. Set aside.
Arrange the ciabatta cubes on another baking sheet. Toast in top of oven, until golden-brown, 6-8 min. (TIP: Keep your eye on them so they don't burn!)
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then the chicken. Cook, turning pieces over occasionally, until cooked through, 5-6 min.** (TIP: Don't overcrowd the pan; cook the chicken in two batches if needed, adding 1 tbsp oil per batch!)
Add the roasted Parmesan broccoli and spinach to the large bowl with the dressing. Toss to combine.
Divide Caesar salad between plates. Top with the chicken and croutons. Squeeze over a lemon wedge, if desired.