Roasted Chicken and Caesar Salad

Roasted Chicken and Caesar Salad

Garlic croutons and Parmigiano-Reggiano



Active Time:

~20 min

Total Time:

~32-37 min

About this Recipe

This Brava spin on a classic Caesar is eggless and easier to make. To maintain the key element of anchovy, Chef Eric included fish sauce (which is made with anchovies), so there's less prep and just the right amount of flavor to complete this dish. If you're not a fan of anchovies, just skip it; the salad will still be delicious!


  • 2 boneless, skin-on chicken breasts (6 oz each and about 1 inch thick)
  • 1 clove peeled garlic
  • 1 teaspoon fish sauce
  • 1 lemon
  • ¼ cup grated Parmigiano-Reggiano
  • 1 Romaine heart
  • 1 head radicchio
  • 2 oz Semifreddi's garlic croutons

From Your Pantry

extra-virgin olive oil

kosher salt and black pepper


Brava metal tray

Brava TempSensor

mixing bowls

Nutrition Information

600 calories per serving

Allergens: Milk, Fish, Wheat (Gluten)

Nutrition Facts


  • Lunch
  • Dinner
  • Meal Kit
  • American
  • Chicken
  • Italian
  • Metal Tray
  • Recipes
  • Salad
  • Serves 4
  • Sides
  • Summer
  • Vegetables
  • Weeknight

  1. step

    Prep chicken

    • Pat chicken breasts dry with paper towels.
    • Season chicken on both sides with a pinch of salt and pepper.
    • Place chicken, skin side down, in Zone 2 of Brava metal tray. Make sure thickest chicken breast is on left side of Zone 2.

  2. step

    Slide metal tray into top shelf

    • Select “Roasted Chicken and Caesar Salad” on your Brava touchscreen and follow instructions.
    • After plugging in TempSensor, insert it horizontally through center of chicken breast.
    • While food cooks, prepare vinaigrette and salad.

  3. step

    Make vinaigrette

    • Mince garlic.
    • In small bowl, combine garlic, fish sauce, juice of 1 lemon, 3 tablespoons extra-virgin olive oil, ¼ teaspoon salt, ½ teaspoon pepper and half of Parmigiano-Reggiano; stir well. Save remaining Parmigiano-Reggiano for salad.

  4. step

    Prep salad

    • Remove and discard 2 or 3 outer leaves from romaine heart; trim and discard root end.
    • Chop remaining romaine into 1-inch pieces.
    • Cut radicchio in half lengthwise and remove core. Chop half of radicchio into 1-inch pieces. You will have half of radicchio left over.

  5. step

    Toss salad with croutons

    • In large bowl, toss together romaine, radicchio and remaining Parmigiano-Reggiano.
    • Using your hands, break croutons into bite-size pieces. Add half to salad; if desired, save remaining croutons for garnish.

  6. step

    Dress salad & serve

    • When your food is done, cut chicken crosswise into slices.
    • Season salad with salt and pepper, then toss with vinaigrette to taste.
    • Arrange salad and chicken on individual plates.
    • If desired, garnish salad with remaining croutons.