Sheet Pan Chicken Caesar Salad Recipes

CAESAR SHEET-PAN CHICKEN

Steps:

• For marinade, in a large bowl, mix lemon juice and dressing; remove 2 tablespoons mixture for potatoes. Add chicken to remaining marinade; turn to coat. Cover and refrigerate chicken and reserved marinade 4 hours or overnight., Preheat oven to 400°. Place chicken on center of a foil-lined 15x10x1-in. baking pan; discard chicken marinade. Toss potatoes and carrots with reserved marinade and seasonings; arrange around chicken., Roast until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 30-40 minutes.

CHICKEN CAESAR SALAD

Steps:

• Make croutons: Preheat oven to 375 degrees. Place bread on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, and season with salt and pepper; toss to coat. Bake, tossing occasionally, until golden, 12 to 15 minutes; remove from oven; and let cool.
• Make chicken: Heat remaining tablespoon oil in a large skillet over high. Season chicken with salt and pepper. Cook until opaque throughout, 1 to 2 minutes per side; remove from skillet and let cool.
• Prepare lettuce: Cut romaine crosswise into 1-inch ribbons; wash and dry.
• Make dressing: In a blender, combine lemon juice, mayonnaise, Parmesan, anchovy fillets (if using), and garlic; blend until smooth. If preparing this recipe in advance, see storage instructions (below).
• If stored in refrigerator, bring chicken and dressing to room temperature. Slice chicken crosswise into strips; toss with croutons, lettuce, and dressing.

CHICKEN CAESAR SALAD

Steps:

• Heat oven to 200C/fan 180C/gas 6. Tear 1 medium ciabatta into big, ragged croutons or, if you prefer, cut with a bread knife. Spread over a large baking sheet or tray and sprinkle over 2 tbsp olive oil.
• Rub the oil into the bread and season with a little salt if you like (sea salt crystals are best for this). Bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly.
• Rub 2 skinless, boneless chicken breasts with 1 tbsp olive oil, season. Place pan over a medium heat for 1 min, until hot, but not smoking. Lay the chicken on the pan (it will sizzle if it's hot enough) and leave for 4 mins.
• Turn the chicken, then cook for 4 mins more. Check if it's cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear.
• Bash 1 garlic clove with the flat of a knife and peel off the skin. Crush with a garlic crusher. Mash 2 anchovies with a fork against the side of a small bowl.
• Grate a handful of parmesan cheese and mix with the garlic, anchovies, 5 tbsp mayonnaise and 1 tbsp white wine vinegar. Season to taste. It should be the consistency of yogurt - if yours is thicker, stir in a few tsps water to thin it.
• Shave the cheese with a peeler. Tear 1 large cos or romaine lettuce into large pieces and put in a large bowl. Pull chicken into bite-size strips and scatter half over the leaves, along with half the croutons.
• Add most of the dressing and toss with your fingers. Scatter the rest of the chicken and croutons, then drizzle with the remaining dressing. Sprinkle the parmesan on top and serve straight away.

CLASSIC CHICKEN CAESAR SALAD

Steps:

• Cover 4 plates with lettuce.
• Top with all remaining ingredients except dressing.
• Drizzle with dressing just before serving.

DECONSTRUCTED CHICKEN CAESAR SALAD

Steps:

• 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.

CHICKEN CAESAR SALAD

Steps:

• To prepare the croutons: Preheat the oven to 350°F.
• Cut the bread into 1/2-inch cubes and place them on a baking sheet. Combine the butter and garlic powder in a small bowl and pour over the bread cubes. Sprinkle with the Parmesan and toss the bread cubes until they are evenly coated. Bake them for 10 minutes, or until they are golden brown.
• To prepare the dressing: Smash the garlic cloves by placing them on a cutting board, laying the blade of a large knife flat on top of the garlic, and pressing the knife with the heel of your hand. Remove the papery skin and finely chop the garlic.
• Place the garlic in a bowl with the Dijon mustard, Worcestershire sauce, hot sauce, lemon juice, and red wine vinegar. Slowly whisk in the olive oil until completely incorporated. Season to taste with salt and pepper.
• To prepare the salad: Preheat the grill or broiler to high heat.
• Tear the romaine into bite-size pieces, place in a large serving bowl, and add the shredded Parmesan and croutons.
• Grill or broil the chicken for 4 to 5 minutes on each side, or until it is thoroughly cooked. Remove the chicken from the grill and let it rest for 5 minutes.
• Pour the dressing over the salad and toss until the lettuce is completely coated. Place some of the salad on each plate. Cut the chicken breasts into 1/4-inch-thick slices and arrange the slices over the salad. Grind pepper over each salad.
• The difference between grilling and broiling is that grilling heats from underneath and broiling heats from above. We prefer grilling over broiling because it adds flavor, but we have a gas grill that starts by turning a knob and pressing a button. If we had to actually light coals and wait for them to heat, we would be broiling.

EASY CHICKEN CAESAR SALAD

Steps:

• Heat oven to 400ºF.
• Cover rimmed baking sheet with foil; spray with cooking spray. Place chicken on half the prepared baking sheet. Remove 2 Tbsp. dressing; brush onto chicken. Bake 10 min.
• Meanwhile, toss bread and tomatoes with 2 Tbsp. of the remaining dressing.
• Spread bread mixture onto remaining half of baking sheet. Sprinkle 1/4 cup cheese evenly over bread mixture and chicken. Bake 10 min. or until chicken is done (165°F).
• Spoon bread mixture into large bowl. Add romaine, remaining dressing and cheese; mix lightly. Serve with chicken.

GREEK SHEET-PAN CHICKEN

Steps:

• Preheat oven to 375°. Spray a 15x10x1-in. baking pan with cooking spray; set aside., In a large bowl, combine the first 7 ingredients; toss to coat. Place chicken and vegetables in a single layer on baking pan; sprinkle with pepper. Bake until a thermometer inserted in chicken reads 170°- 175° and vegetables are tender, 30-35 minutes., If desired, preheat broiler. Broil chicken and vegetables 3-4 inches from heat until lightly browned, 2-3 minutes. Remove from oven, cool slightly. Sprinkle with feta cheese.