Deconstructed Chicken Caesar Salad
A modern twist on the classic Caesar salad featuring broiled romaine hearts, juicy chicken breast, and crispy baguette slices. The homemade Caesar dressing combines traditional flavors of anchovy, garlic, and Parmesan for a restaurant-quality dish.
Ingredients
- •¼ cup canola mayonnaise
- •2 fillets oil-packed anchovy fillets
- •1 tablespoon fresh lemon juice
- •1 clove garlic
- •2 teaspoons Dijon mustard
- •1 teaspoon Worcestershire sauce
- •¼ teaspoon ground black pepper
- •¼ cup olive oil
- •2 hearts romaine hearts
- •2 tablespoons olive oil
- •1 pound boneless skinless chicken breast
- •1 teaspoon Dijon mustard
- •½ teaspoon fresh thyme
- •1 demi-baguette demi-baguette
- •½ cup Parmesan cheese
Cooking Instructions
- 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.
5 min
- 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.
5 min
- 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.
2 min
- 4.
Preheat the oven to 425°F.
5 min
- 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 160°F and the bread is toasted, 8 to 9 minutes.
9 min
- 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.
5 min
