Sheet Pan Chicken Caesar Salad
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 pound French baguette
- 4 chicken cutlets (1 to 1 1/4 pounds total)
- 2 heads romaine lettuce
- 1 cup cherry
- 1/2 cup grated Parmesan cheese
- 1/4 cup Caesar salad dressing
- 1 lemon lemon
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Instructions
- Line a large baking sheet with parchment.
- Mix the oil, garlic powder, oregano, salt, and pepper together in a small bowl.,Spread the bread pieces out in an even layer on the prepared baking sheet. Drizzle half of the oil mixture over the bread and toss to coat. Bake until slightly toasty, about 5 minutes.,Simply Recipes / Sara Haas, RDN,Simply Recipes / Sara Haas, RDN,Simply Recipes / Sara Haas, RDN
- Give the croutons a toss then push to one side. Add the cutlets to the other side and drizzle with half of the remaining oil mixture.,Return the pan to the oven and bake for 5 minutes. Flip the chicken and drizzle with the remaining oil mixture. Bake until the chicken reaches an internal temperature of 165°F, 5 to 10 more minutes.,Remove the pan from the oven and transfer the chicken to a cutting board. Let the chicken rest for 5 minutes.,Simply Recipes / Sara Haas, RDN,Simply Recipes / Sara Haas, RDN
- Add the romaine to a large bowl or sheet pan along with the tomatoes and half of the Parmesan cheese. Add the salad dressing and toss to coat.,Slice the chicken and add it to the bowl along with the croutons and toss gently to combine. Garnish with black pepper and remaining Parmesan cheese. Serve with lemon wedges and extra dressing.,Love the recipe? Leave us stars and a review below!,Simply Recipes / Sara Haas, RDN
Source
Original recipe: View Original
