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.

No additional tips available.

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

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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.

Deconstructed Chicken Caesar Salad

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