Best 6 Sheet Pan Chicken Caesar Salad Recipes

CAESAR SHEET-PAN CHICKEN

Steps:

• For marinade, in a large bowl, mix lemon juice and dressing; remove 2 tablespoons mixture for potatoes. Add chicken to remaining marinade; turn to coat. Cover and refrigerate chicken and reserved marinade 4 hours or overnight., Preheat oven to 400°. Place chicken on center of a foil-lined 15x10x1-in. baking pan; discard chicken marinade. Toss potatoes and carrots with reserved marinade and seasonings; arrange around chicken., Roast until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 30-40 minutes.

CHICKEN CAESAR SALAD

Steps:

• 1. Coat chicken with Lemon-Pepper Slather sealed in plastic bag. Refrigerate for 2 or up to 24 hours.
• 2. Preheat a grill to medium.
• 3. Soak anchovy fillets in cold water 5 minutes. Pat dry, chop coarsely, and place in a large salad bowl. Place egg in a small saucepan with water to cover. Bring just to a boil over medium-high heat, drain, and crack egg into bowl. Discard shell and any attached cooked white. Crush 1 garlic clove, sprinkle with 34 teaspoon salt, and mash into a coarse paste using flat side of a large knife. Add to bowl. Add lemon juice and Worcestershire and slowly whisk in oil until creamy. Season with salt and black pepper to taste and refrigerate.
• 4. Pat chicken dry; season with salt and black pepper. Grill chicken, turning once, until cooked through, about 4 minutes per side. Remove to a cutting board.
• 5. Brush bread with olive oil and grill, turning occasionally, until toasted. Halve remaining garlic clove and rub onto toast. Season with salt to taste and break into bite-size croutons.
• 6. Add lettuce to salad bowl; toss to combine. Sprinkle with cheese and croutons, toss, and divide salad among plates. Slice chicken and top each salad with a sliced chicken breast. Top with shaved Parmesan and serve immediately.
• Pulse peppercorns in a spice grinder until coarsely ground. Add salt and sugar and pulse a few more times. Transfer to a bowl and stir in olive oil, lemon zest, and garlic. Heat in microwave, (do not let boil), about 45 seconds. Cool before using.

SHEET PAN SALAD

Steps:

• Preheat the oven to 450 degrees F.
• Place the squash, cauliflower, shallots and chickpeas on a half-sheet pan. Drizzle with 2 tablespoons of the olive oil and sprinkle with the zaatar and salt, then toss to coat well. Roast, turning once, until the veggies are tender and just starting to brown, 20 to 25 minutes.
• While the veggies cook, make the dressing. Whisk together the tahini, maple syrup, lemon juice, a pinch of salt and the remaining tablespoon of olive oil. While whisking, slowly drizzle in 1 tablespoon of the hot water at a time, until the mixture is smooth. Season with salt.
• Remove the roasted veggies from the oven. Top with the arugula, pomegranate seeds, pistachios and goat cheese, then drizzle with the tahini dressing.

CHICKEN CAESAR SALAD ON A STICK

Steps:

• Thread a crouton, romaine lettuce wedge, chicken cube, and Parmesan cheese cube onto each toothpick, respectively. Arrange toothpicks on a serving platter and drizzle Caesar salad dressing over each.

CHICKEN CAESAR SALAD

Steps:

• Remove the tough outer leaves of romaine and discard. Wash and dry the remaining leaves. Tear into medium pieces, and place in a salad bowl with the chicken, croutons and 1/4 cup of the Parmesan.
• Place the garlic in a mortar and pestle with a little salt, and mash to a paste. Add the anchovy, and mash together with the garlic. Stir in the lemon juice. Add the vinegar, mustard, coddled egg yolk, salt and pepper. Whisk in the olive oil. Shortly before serving, toss with the salad. Sprinkle on the herbs and remaining Parmesan, and serve.

CLASSIC CHICKEN CAESAR SALAD

Steps:

• Cover 4 plates with lettuce.
• Top with all remaining ingredients except dressing.
• Drizzle with dressing just before serving.