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Week of 10/30/23

Sheet Pan Chicken Caesar Salad
with homemade croutons / Caesar dressing

Active: 30 Total: 50
Original GF Paleo Vegetarian
Sheet Pan Chicken Caesar Salad

Our members love our homemade Caesar dressing, so we're bringing it back to top this classic entree salad. We've kept it easy by doing all the cooking on a sheet pan, and we've added extra veggies for more crunch. 
Smarts: Homemade croutons are simple to make and really elevate any salad. We encourage you not to skip them, but feel free to use store-bought if you prefer.

Tags
Air-Fryer Friendly, Entree Salad
Proteins
Chicken, non-ground
Cuisines
American
Save recipe
32

Ingredients

Metric
Servings:
4
Caesar Dressing:
  • Garlic - 2 cloves , chopped
  • Anchovy filets (opt) - 2 , mashed, more to taste (sub 1 tsp anchovy paste)
  • Mayonnaise - 2 Tbsp
  • Mustard, Dijon - 4 tsp
  • Lemon juice - 4 tsp
  • Worcestershire sauce - 2 tsp (sub soy sauce)
  • Black pepper - 1/2 tsp
  • Oil, olive - 6 Tbsp
Sheet Pan Chicken Caesar Salad:
  • Garlic - 2 cloves , chopped
  • Lemon juice - 3 Tbsp
  • Oregano, dried - 1 tsp
  • Chicken breasts, boneless and skinless - 1 lb , halved
  • Cheese, Parmesan - 3 oz , shredded
  • Bread, any type - 6 oz , cubed or torn into bite-sized pieces
  • Lettuce, romaine - 8 oz , chopped
  • Cucumbers - 8 oz , sliced
  • Oil, olive - 1 Tbsp
  • Carrots, shredded - 6 oz (look for pre-shredded to save time)

Prep

  1. Make dressing - (If prepping right before cooking, get oven heating before continuing.) Chop garlic (portion for dressing). Mash garlic and anchovy filets together with a fork. Add mayonnaise, mustard, lemon juice (portion for dressing), Worcestershire sauce, and black pepper. Add olive oil (portion for dressing) while whisking. If you prefer a smooth dressing, blend it with an immersion blender. Season with some salt and pepper. (Can be done up to 5 days ahead)

  2. Make marinade - Chop garlic (portion for salad). Whisk together garlic, lemon juice (portion for salad), oregano, and 3 tablespoons of Caesar dressing (amount for 4 servings; adjust if customizing). (Can be done up to 5 days ahead)

  3. Marinate chicken - Slice chicken in half to thin. Cover chicken in marinade and tenderize with a fork. Refrigerate and allow to marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)

  4. Cheese - Prep as directed. (Can be done up to 5 days ahead)

  5. Bread - Tear or slice bread into bite-sized pieces. (Can be done 1 day ahead)

  6. Lettuce / Cucumbers - Prep as directed.

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Make

  1. Heat oven to 425F / 218C.

  2. Set out two sheet pans. Line the first sheet pan with foil or brush with some oil. Remove chicken from marinade (discard marinade) and season both sides generously with some salt and pepper. Spread chicken out on the sheet pan and bake until golden brown and cooked through, 12 to 14 minutes. Transfer to a cutting board, cover and let rest for ~5 minutes, then slice.

  3. On the second sheet pan, toss bread cubes with olive oil (portion for salad) and some salt and pepper. Transfer to the oven and bake until golden and crisp, shaking the pan halfway through cooking, ~10 minutes. When croutons are done, transfer to a plate.

  4. In a large serving or mixing bowl, toss the lettuce, cucumbers, carrots, and cheese with some of the dressing. Divide salad among serving plates.

  5. Serve salads topped with sliced chicken and croutons. Drizzle with extra dressing until dressed to your liking. Enjoy!

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