Deconstructed Chicken Caesar Salad

harpercollins small plates kid-friendly dinner salad sheet-pan dinner chicken lettuce quick & easy quick and healthy

Marge Perry

4 servings

Source

Ingredients

1/4 cup canola mayonnaise

2 oil-packed anchovy fillets, drained, mashed to a paste with a fork

1 tablespoon fresh lemon juice

1 small garlic clove, minced

2 teaspoons Dijon mustard

1 teaspoon Worcestershire sauce

1/4 teaspoon ground black pepper

1/4 cup olive oil

2 romaine hearts, halved lengthwise

2 tablespoons olive oil, divided

1 pound boneless, skinless chicken breast halves

1 teaspoon Dijon mustard

1/2 teaspoon chopped fresh thyme

1 demi-baguette (about 12 inches), cut across into 12 slices

1/2 cup shredded Parmesan cheese

Method

Position one oven rack 4 to 5 inches below the heat source (leave the other rack in the center of the oven) and preheat the broiler. Coat a sheet pan with cooking spray.

Make the Caesar dressing: Combine the mayonnaise, anchovy paste, lemon juice, garlic, mustard, Worcestershire sauce, and pepper in a small bowl. Slowly whisk in the oil.

Brush the cut sides of the romaine hearts with 1 tablespoon of the oil. Place them, cut side up, on the sheet pan. Broil the romaine hearts until they are slightly wilted and lightly browned, 1 1/2 to 2 minutes. Transfer to a platter.

Preheat the oven to 425°F.

Toss the chicken with the remaining 1 tablespoon oil, the mustard, and thyme. Place the breasts and the bread slices on the sheet pan and roast in the center of the oven until an instant-read thermometer inserted horizontally into the center of the chicken registers 160°F and the bread is toasted, 8 to 9 minutes.

Transfer the chicken to a cutting board. Let it rest 5 minutes before cutting it across into 1/4-inch-thick slices. Place the chicken and toasts on the platter with the romaine; drizzle with the dressing and sprinkle with the Parmesan.