Deconstructed Chicken Caesar Salad
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 1 teaspoon worcestershire sauce
- 1 teaspoon dijon mustard
- 1/4 teaspoon ground black pepper
- 1/4 cup olive oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons dijon mustard
- 1/2 teaspoon chopped fresh thyme
- 1/2 cup shredded parmesan cheese
- 1/4 cup canola mayonnaise
- 2 oil-packed anchovy fillets, drained, mashed to a paste with a fork
- 1 small garlic clove, minced
- 2 romaine hearts, halved lengthwise
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breast halves
- 1 demi-baguette (about 12 inches), cut across into 12 slices
- Carbohydrate 21 g(7%)
- Cholesterol 100 mg(33%)
- Fat 39 g(61%)
- Fiber 4 g(14%)
- Protein 36 g(72%)
- Saturated Fat 8 g(38%)
- Sodium 649 mg(27%)
- Calories 583
Preparation 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. 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. 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. Preheat the oven to 425°F. 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. 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. From Hero Dinners: Complete One-Pan Meals That Save the Day © 2019 by Marge Perry and David Bonom. Reprinted by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
Preparation 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. 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. 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. Preheat the oven to 425°F. 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. 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. From Hero Dinners: Complete One-Pan Meals That Save the Day © 2019 by Marge Perry and David Bonom. Reprinted by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
