Savory Baked Chicken Caesar Salad Food

SHEET-PAN CHICKEN CAESAR SALAD

Steps:

• Preheat the oven to 450 degrees F. Line half of a rimmed baking sheet with foil, folding up the edges to make a tray. Whisk the anchovies, lemon zest and juice, 1 grated garlic clove, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; let sit for a few minutes. Stir in the mayonnaise, mustard, 1/4 cup parmesan and 2 tablespoons water. Reserve 2 tablespoons of the dressing in a separate bowl for the chicken. Stir the chives into the remaining dressing.
• Mix 2 tablespoons olive oil with the remaining garlic clove; toss with the bread pieces in a large bowl and season with salt and pepper. Spread the bread on the unlined half of the baking sheet. Arrange the chicken on the other half; season with salt and pepper and brush with the reserved 2 tablespoons dressing. Bake until the bread is crisp, about 15 minutes. Remove the croutons to a plate.
• Preheat the broiler. Arrange the romaine cut-side up on the open spot on the baking sheet. Drizzle with the remaining 2 tablespoons olive oil and season with salt and pepper. Broil until the lettuce is charred in spots and the chicken is cooked through, 2 to 4 minutes. Let the chicken rest 8 to 10 minutes, then slice.
• Divide the lettuce, chicken and croutons among plates. Top with the dressing, the remaining 1/4 cup parmesan and more chives.

SAVORY BAKED CHICKEN CAESAR SALAD

Steps:

• Coat chicken with coating mix and bake as directed on package.
• Cut chicken into strips; toss with lettuce, croutons and cheese in large bowl.
• Drizzle with dressing; toss to coat.

BAKED CHICKEN CAESAR SALAD RECIPE

Steps:

• Preheat the oven to 400°F
• Line a cookie sheet with parchment paper and place the chicken breasts on it.
• Season each chicken breast with G&K All-purpose spice, salt and pepper on both sides.
• Bake the chicken in the preheated oven for 35 minutes. This time may vary depending on the thickness of your chicken breasts. The internal temperature should be at least 165°F as measured by a meat thermometer.
• While the chicken is in the oven, fill a salad spinner or sink with water.
• Chop the head of romaine lettuce into bite-size pieces and put them in the water. Let them sit for a few minutes.
• In the meantime, in a large bowl make the Caesar salad dressing.
• Drain the water from the sink or salad spinner. Shake and pat or spin the lettuce dry.
• Add the lettuce to the bowl with dressing and toss to coat well.
• Optional: top with freshly grated parmesan and a squeeze of lemon.
• Take the chicken out of the oven. Let cool for a minute or two before slicing. Using a fork and knife, to prevent burning yourself, slice each chicken breast into 1/8-inch pieces.
• Split the salad into two bowls or onto plates and top with the sliced chicken breasts.