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Seared Chicken & Romaine Salad
with Croutons & Creamy Caper Dressing
25 min 7 SmartPoints®Wellness at Blue Apron
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2 Servings
- Est. 490 Cals/serving
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View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
For this bright salad, you’ll make your own croutons by oven-toasting baguette until crunchy and golden brown—the perfect contrast for a bevy of seasonal produce and bites of seared chicken tossed in a delightfully creamy dressing.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
fresh
ingredients
Title
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10 oz Chopped Chicken Breast
- 1 Small Baguette
- 1 Romaine Lettuce Heart
- 1 clove Garlic
- 2 Persian Cucumbers
-
4 oz Grape Or Cherry Tomatoes
-
0.7 oz Grana Padano Cheese
- ½ cup Plain Nonfat Greek Yogurt
-
½ oz Sweet Piquante Peppers
- 1 Tbsp Capers
-
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the baguette. Roughly chop the capers. Grate the cheese on the small side of a box grater. Roughly chop the lettuce. Halve the tomatoes. Medium dice the cucumbers. Roughly chop the peppers. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater).
2
Make the croutons:
Place the diced baguette on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Bake 7 to 9 minutes, or until lightly browned and crispy. Remove from the oven.
3
Cook the chicken:
While the croutons bake, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and half the spice blend; toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.
4
Make the dressing:
While the chicken cooks, in a large bowl, combine the yogurt, chopped capers, remaining spice blend, half the grated cheese, and as much of the garlic paste as you’d like. Season with salt and pepper.
5
Make the salad & serve your dish:
To the bowl of dressing, add the chopped lettuce, halved tomatoes, diced cucumbers, and chopped peppers. Toss to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked chicken and croutons. Garnish with the remaining grated cheese. Enjoy!
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the baguette. Roughly chop the capers. Grate the cheese on the small side of a box grater. Roughly chop the lettuce. Halve the tomatoes. Medium dice the cucumbers. Roughly chop the peppers. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater).
2
Make the croutons:
Place the diced baguette on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Bake 7 to 9 minutes, or until lightly browned and crispy. Remove from the oven.
3
Cook the chicken:
While the croutons bake, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and half the spice blend; toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.
4
Make the dressing:
While the chicken cooks, in a large bowl, combine the yogurt, chopped capers, remaining spice blend, half the grated cheese, and as much of the garlic paste as you’d like. Season with salt and pepper.
5
Make the salad & serve your dish:
To the bowl of dressing, add the chopped lettuce, halved tomatoes, diced cucumbers, and chopped peppers. Toss to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked chicken and croutons. Garnish with the remaining grated cheese. Enjoy!
Tips from Home Chefs
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