Sometimes it’s not about re-inventing the wheel, but simply re-distributing the parts.

And this clever spin on good old chicken Caesar salad is a perfect example.

Sheet Pan Chicken Caesar Salad l

I love everything about this dish – it’s the same simple ingredients you would expect in a chicken Caesar recipe, but deconstructed and served warm. It deploys my fave cooking techniques – the sheet pan dinner AND a high roast – and as a result needs minimal equipment (and results in minimal mess).

Sheet Pan Chicken Caesar Salad l

Skeptical about the roasted romaine? Same. But I’m a convert, and love, that – like pretty much EVERY OTHER VEGETABLE – even lettuce is made better with a drizzle of olive oil and a spin in a super-hot oven.

I barely tinkered with the original recipe, but have added the dressing I use to make my chicken caesar wraps (remember those??); it’s delish drizzled over the roasted romaine.

Let me know if you make it – do you ever “re-distribute” a recipe?

Sheet Pan Chicken Caesar Salad l

Sheet Pan Chicken Caesar Salad
adapted from Bon Appetit

2 pounds skinless boneless chicken breasts (butterfly if very thick)
1/2 cup grated parmesan, plus extra for sprinkling
1/2 cup panko breadcrumbs (regular or gluten-free)
9 tablespoons extra virgin olive oil, divided
2 tablespoons chopped flat-leaf parsley
2 garlic cloves, minced, divided
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
1/4 cup fresh lemon juice
2 large romaine hearts, halved lengthwise
salt and pepper
1 lemon, cut into wedges

Pre-heat oven to 450 degrees. Season chicken with salt and pepper; place on a baking sheet. Combine cheese, panko, 2 tablespoons of oil, parsley and 1 garlic clove in a medium bowl – season with salt and pepper. Pat the mixture onto the breasts and roast chicken until crumbs begin to turn golden (about 10 minutes). Wipe out the bowl.

While chicken is roasting make the dressing: whisk the mustard, mayonnaise, lemon juice and remaining garlic clove in your wiped-out bowl. Slowly whisk in 6 tablespoons of the olive oil till dressing is emulsified. Season with salt and pepper.

Drizzle romaine with remaining 1 tablespoon of oil – season with salt and pepper. Place around the chicken and continue roasting until chicken is cooked through and lettuce is browned at the edges (about 5 minutes).

Serve chicken and lettuce with lemon wedges; pass the dressing and extra grated cheese separately.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

More dinner “irl” recipes can be found on Pinterest!

Sheet Pan Chicken Caesar Salad l

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