Sheet Pan Chicken Caesar Salad
Everyone loves an easy sheet pan dinner. The classic Chicken Caesar Salad is deconstructed and roasted for maximum flavor results. You just REALLY need to get over your fear of anchovies to make this dish really pop. You will be SO glad you did. Anchovies add this salt, briny, umami flavor to any dish. Notice, I didn’t say fishy! So get that out of your head! Most of the time they dissolve into dishes and you do not know they were added. All you know is whatever it is, it is good!
Another amazing thing about this recipe is that I made a video about it! It was to be my first among many before this COVID pandemic broke out. Here is too hoping it won’t be long until I can continue this series. You can view the recipe on my Youtube channel and b
Sheet Pan Chicken Caesar Salad
ingredients
3 garlic cloves, roughly chopped
stale Italian bread
2 anchovies packed in olive oil, chopped
1/2 cup Parmesan cheese, divided
1 lemon, zested
1 tbsp olive oil
4-5 lb boneless skinless chicken breast, not thin sliced
kosher salt
pepper
2 hearts of romaine
Dressing
1 cup mayo
1 1/2 tbsp lemon juice
1 tsp anchovy oil (if you have it)
1 tbsp grated Parmesan cheese
1 tsp garlic minced
salt and pepper to taste
instructions
Preheat the oven to 450degrees. Line a baking sheet with parchment paper.
In the bowl of a food processor add the bread, anchovy, 1 tbsp of lemon zest, chopped garlic, 1/4 cup of grated Parmesan cheese, and pulse until desired consistency. Since you are trying to mimic croutons the mixture does not have to be as fine as breadcrumbs.
Place your chicken breast on the parchment paper. Sprinkle with salt and pepper. Then take the croutons and press them gently on top of the chicken. Drizzle a little bit more olive oil on top.
Place chicken in the oven for about 10 minutes until the croutons begin to brown.
Meanwhile, prepare your romaine lettuce by separating the pieces. As well as the dressing by adding the mayo, anchovy oil, salt, pepper, lemon juice, Parmesan cheese and garlic to a bowl and whisking together.
After the 10 minutes take chicken out of the oven and add the romaine pieces around the chicken in the pan. Sprinkle a bit of salt and pepper, along with another drizzle of olive over the pieces of lettuce. Then take a little bit more of your lemon zest and sprinkle it over the top of the sheet pan.
Place back in the oven for about 5 minutes until edges of the romaine are beginning to get brown.
After 5 minutes removed from the oven. Divide among plates, and drizzle with the dressing and serve.
RECIPE NOTES: If you do not have any bread to use, skip the food processor and use 1/2 cup of panko breadcrumbs. Add all ingredients in a bowl and toss together to combine. Then press on top of the chicken