Name: Sheet Pan Chicken Caesar Salad
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1/4 cup extra-virgin olive oil -; 1 teaspoon garlic powder -; 1 teaspoon dried oregano leaves -; 1/2 teaspoon kosher salt -; 1/4 teaspoon black pepper, plus extra for garnish -; 1/2 pound crusty French baguette, torn into bite-size pieces -; 1 1/4 pounds chicken cutlets -; 2 heads romaine lettuce, chopped -; 1 cup cherry or grape tomatoes, halved if large -; 1/2 cup freshly grated Parmesan cheese, divided -; 1/4 cup prepared Caesar salad dressing , plus extra for serving -; 1 lemon, cut into 6 wedges -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Sheet Pan Chicken Caesar Salad

1. 1/4 cup extra-virgin olive oil -

2. 1 teaspoon garlic powder -

3. 1 teaspoon dried oregano leaves -

4. 1/2 teaspoon kosher salt -

5. 1/4 teaspoon black pepper, plus extra for garnish -

6. 1/2 pound crusty French baguette, torn into bite-size pieces -

7. 1 1/4 pounds chicken cutlets -

8. 2 heads romaine lettuce, chopped -

9. 1 cup cherry or grape tomatoes, halved if large -

10. 1/2 cup freshly grated Parmesan cheese, divided -

11. 1/4 cup prepared Caesar salad dressing , plus extra for serving -

12. 1 lemon, cut into 6 wedges -

How to cook deliciously - Sheet Pan Chicken Caesar Salad

1. Stage

Preheat the oven to 375°F. Line a large baking sheet with parchment.

2. Stage

Prepare the croutons: 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.

3. Stage

Bake the chicken: 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.

4. Stage

Assemble the salad: 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!