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Sheet Pan Chicken Caesar Salad
Sheet Pan Chicken Caesar Salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
30-Minute Sheet Pan Chicken Caesar Salad: Quick, flavorful, and family-approved with juicy chicken, crispy croutons, and loads of Parmesan. A must-try weeknight meal!
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
Instructions:
  • Preheat your oven to 375°F and prepare a large baking sheet by lining it with parchment paper.
  • For the croutons: Combine oil, garlic powder, oregano, salt, and pepper in a small bowl. Lay out bread pieces on a baking sheet. Drizzle half of the oil mixture over the bread and toss well. Bake for about 5 minutes until slightly toasty.
  • Prepare the chicken: Toss the croutons and move them to one side of the pan. Place the cutlets on the empty side and pour half of the oil mixture over them. Bake for 5 minutes, then flip the chicken and pour the remaining oil mixture. Continue baking until the chicken reaches 165°F, about 5-10 minutes more. Remove from the oven, rest on a cutting board for 5 minutes before serving.
  • Prepare the salad: Combine romaine, tomatoes, and half of the Parmesan cheese in a large bowl or sheet pan. Drizzle salad dressing over the ingredients and mix well. Incorporate sliced chicken and croutons, tossing gently to mix. Finish by sprinkling black pepper and remaining Parmesan cheese on top. Serve with lemon wedges and extra dressing. If you enjoyed this recipe, kindly leave us a review and rating below!

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