Deconstructed Chicken Caesar Salad Recipe

Name: Deconstructed Chicken Caesar Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup canola mayonnaise; 2 oil-packed anchovy fillets, drained, mashed to a paste with a fork; 1 tablespoon fresh lemon juice; 1 small garlic clove, minced; 2 teaspoons Dijon mustard; 1 teaspoon Worcestershire sauce; 1/4 teaspoon ground black pepper; 1/4 cup olive oil; 2 romaine hearts, halved lengthwise; 2 tablespoons olive oil, divided; 1 pound boneless, skinless chicken breast halves; 1 teaspoon Dijon mustard; 1/2 teaspoon chopped fresh thyme; 1 demi-baguette (about 12 inches), cut across into 12 slices; 1/2 cup shredded Parmesan cheese

Servings: persons

1/4 cup canola mayonnaise
2 oil-packed anchovy fillets, drained, mashed to a paste with a fork
1 tablespoon fresh lemon juice
1 small garlic clove, minced
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/4 cup olive oil
2 romaine hearts, halved lengthwise
2 tablespoons olive oil, divided
1 pound boneless, skinless chicken breast halves
1 teaspoon Dijon mustard
1/2 teaspoon chopped fresh thyme
1 demi-baguette (about 12 inches), cut across into 12 slices
1/2 cup shredded Parmesan cheese

1
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.
2
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.
3
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.
4
Preheat the oven to 425u00b0F.
5
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 160u00b0F and the bread is toasted, 8 to 9 minutes.
6
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.

1012

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup canola mayonnaise, 2 oil-packed anchovy fillets, drained, mashed to a paste with a fork, 1 tablespoon fresh lemon juice, 1 small garlic clove, minced, and more.

Yes, Deconstructed Chicken Caesar Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Deconstructed Chicken Caesar Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions