Chicken Caesar Salad on a Baking Sheet
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 630, total fat 42 G., saturated fats 8 G., proteins 42 G., carbohydrates 20 G., fiber 2 G., cholesterol 115 mg, sodium 1276 mg, sugar 3 G.
Calories 630, total fat 42 G., saturated fats 8 G., proteins 42 G., carbohydrates 20 G., fiber 2 G., cholesterol 115 mg, sodium 1276 mg, sugar 3 G.
Sheet pan meals are perfect for weeknight dinners: they're quick to prepare and require minimal dirty dishes—what more could you want after a long day at work? Make this chicken Caesar salad on just one sheet pan, where you can bake the main components: chicken in Caesar dressing, garlic croutons, and lettuce. You only need to whisk the dressing separately. With four chicken breasts and two romaine hearts, you'll have a delicious, light, yet nutritious dinner for four. When serving, sprinkle each serving with plenty of grated Parmesan cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 anchovy fillets in oil, crushed with the flat side of a knife
- 0.5 tsp grated lemon zest + 2 tbsp lemon juice
- 2 small cloves of garlic, grated
- 0.5 cup mayonnaise
- 2 teaspoons Dijon mustard
- 0.5 tbsp. grated parmesan
- 2 tbsp chopped fresh chives, plus extra for serving
- 1/4 cup extra-virgin olive oil
- 3 cups of torn bread with crust (about 110 g)
- 4 boneless, skinless chicken breasts (about 170g each)
- 2 romaine lettuce hearts, quartered lengthwise
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Recipes with similar ingredients: Anchovies, lemon zest, garlic, mayonnaise, Dijon mustard, Parmesan cheese, chives, white bread, chicken breasts, romaine lettuce
Cooking the dish according to the recipe:
- Preheat oven to 450°F (230°C). Line half a rimmed baking sheet with foil, folding the edges to form a tray. In a medium bowl, combine the anchovies, lemon zest and juice, 1 grated garlic clove, 1/2 teaspoon salt, and a few freshly ground black pepper; let sit for a few minutes. Stir in the mayonnaise, mustard, 1/4 cup Parmesan, and 2 tablespoons water. Set aside 2 tablespoons of the dressing in a separate bowl for the chicken. Stir in the chives into the remaining dressing.
- Combine 2 tablespoons olive oil with the remaining garlic clove; toss with the bread pieces in a large bowl; season with salt and pepper to taste. Place the bread on the unlined half of a baking sheet. Place the chicken on the other half; sprinkle with salt and pepper and brush with the reserved 2 tablespoons of the dressing. Bake until the bread is crispy, about 15 minutes. Transfer the croutons to a plate.
- Turn the oven to broil. Arrange the lettuce hearts, cut-side up, in the empty space on the baking sheet. Drizzle with the remaining 2 tablespoons of olive oil and season with salt and black pepper. Grill until the lettuce is charred in spots and the chicken is cooked through, 2-4 minutes. Let the chicken rest for 8-10 minutes, then carve.
- Divide the salad, chicken, and croutons among plates. Drizzle with the dressing and sprinkle with the remaining 1/4 cup Parmesan and green onions.
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