Classic Chicken Caesar Salad Single-Serve
Featuring DOLE® Romaine lettuce and clean-label ingredients—white meat chicken, parmesan cheese and Dole’s Caesar Dressing—to provide a superior eating experience that is flavorful, convenient and satisfying enough to eat like a meal.
Nutrition
INGREDIENTS: ROMAINE LETTUCE.
CHICKEN: (CHICKEN BREAST MEAT WITH RIB MEAT, WATER, LESS THAN 2% RICE STARCH, VINEGAR, LEMON JUICE CONCENTRATE, SALT, SUGAR, NATURAL FLAVORS, SPICE).
CAESAR DRESSING: (SOYBEAN OIL, WATER, PARMESAN CHEESE [PASTEURIZED PART SKIM MILK, CHEESE CULTURES, SALT, ENZYMES], CORN VINEGAR, SALT, DISTILLED VINEGAR, SUGAR, CONTAINS LESS THAN 2% OF EGG YOLKS, ANCHOVY, CITRIC ACID, SPICES, XANTHAN GUM, DEHYDRATED GARLIC, LEMON JUICE CONCENTRATE, NATURAL FLAVORS [CONTAINS MILK], DEHYDRATED ONION).
PARMESAN CHEESE: (PARMESAN CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES], POTATO STARCH [TO PREVENT CAKING], POWDERED CELLULOSE [TO PREVENT CAKING], NATAMYCIN [A NATURAL MOLD INHIBITOR]).
CONTAINS: ANCHOVIES, EGG, MILK.
Classic Chicken Caesar Salad
Make the most of your salad! Learn how to select, prep, and protect your farm-fresh produce.
Where do I find a DOLE Ready To Eat Salad?
Ready To Eat Salads can be found in the refrigerated area of the supermarket's produce section. If salads are not kept under refrigeration, it will affect the product quality. On the front of each package, the salad is stamped with an "ENJOY BY" date that should give you at least a few days to store after purchased. When purchasing a salad, check the date stamped on the package and look at the salad to make sure it appears fresh. Do not purchase salads with a considerable number of brown-edged lettuce pieces or lettuce that appears excessively wet.
How do you prepare a DOLE Ready To Eat Salad?
1. Remove the plastic from top of bowl 2. Add dressing and mix well 3. Add toppings and mix gently 4. Enjoy!
How do you store a DOLE Ready To Eat Salad?
For freshest taste, use within 2 days of opening, and keep covered and refrigerated after opening.
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