Sheet Pan Chicken Caesar Salad
Our members love our homemade Caesar dressing, so we're bringing it back to top this classic entree salad. We've kept it easy by doing all the cooking on a shee
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mealplans.cooksmarts.com.
Cooking tools:
- Immersion blender
- Grater
- Pastry brush
- Baking sheet
- Oven
- Aluminum foil
- Fork
- Whisk
- Mixing bowl
- Serving bowl
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Plate
Ingredients
- 2 cloves Garlic, chopped
- 2 Anchovy filets (opt), mashed, more to taste (sub 1 tsp anchovy paste)
- 2 Tbsp Mayonnaise
- 4 tsp Mustard, Dijon
- 4 tsp Lemon juice
- 2 tsp Worcestershire sauce (sub soy sauce)
- 1/2 tsp Black pepper
- 6 Tbsp Oil, olive
- 3 Tbsp Lemon juice
- 1 tsp Oregano, dried
- 1 lb Chicken breasts, boneless and skinless, halved
- 3 oz Cheese, Parmesan , shredded
- 6 oz Bread, any type, cubed or torn into bite-sized pieces
- 8 oz Lettuce, romaine, chopped
- 8 oz Cucumbers, sliced
- 1 Tbsp Oil, olive
- 6 oz Carrots, shredded (look for pre-shredded to save time)
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