A caesar salad is probably my favorite type of salad! Our sheet pan chicken caesar salad is so delicious! What makes them better than a typical caesar salad? Well, it starts with the chicken. We brine the chicken in warm salt water for 15 minutes to ensure it stays moist while cooking. The chicken is seasoned with fresh minced garlic and smoked paprika to add extra flavor. Then there are the homemade croutons. We used multigrain sourdough for ultimate flavor and texture! They take the salad from good to great! Our creamy avocado caesar dressing is a healthier option than using store bought and is so delicious! The roasted romaine adds another dimension of flavor! More on that later!
Ingredients for Sheet Pan Chicken Caesar Salad
The ingredient list for these salads is fairly short. They can be served as a lunch or dinner salad. You can also put the salad in a wrap and toast it as another option!
Boneless skinless chicken breasts- make sure to trim the excess fat and pound or butterfly the chicken so the breasts are equal sized to ensure even cooking.
Multigrain sourdough bread- this created a flavorful and crispy crouton with great texture. Crusty bread with great flavor is going to provide the best croutons. French bread also works well for croutons.
Romaine Lettuce- we roast it for a few minutes to just slightly brown it. It gives the romaine a different, but delicious roasted flavor and almost takes on a cabbage taste.
Fresh shaved parmesan- we love the bigger chunks of shaved parmesan as a garnish for added flavor and texture to the salad
Dressing Ingredients: avocado, juice of one lemon, Worcestershire sauce, garlic clove, Dijon mustard, grated parmesan. All dressing ingredients are added to a blender and blended until smooth. This dressing only takes a few minutes to make and is much healthier than store bought. This dressing is so creamy and flavorful!
Easy Sheet Pan Chicken Caesar Salads
Ingredients
- 3 chicken breasts
- 4 T olive oil divided
- 2 garlic cloves minced
- 2 tsp smoked paprika
- salt and pepper to taste
- 1 tsp garlic powder
- 2 heads romaine lettuce
- 1 loaf multigrain sourdough bread
Avocado Caesar Dressing
- 1 avocado
- 1 lemon juiced
- 2 tsp Worcestershire sauce
- 1 clove garlic
- 1 1/2 tsp Dijon mustard
- 2 T grated parmesan
- 2 T olive oil
- 1/8 tsp salt and pepper each
Instructions
- Preheat oven to 425. Line a pan with parchment paper. Brine chicken breasts in warm salt water for 15 minutes. This is optional but helps the chicken to stay moist.
- Trim excess fat from chicken and pound to equal size. Season with olive oil, salt, pepper, smoked paprika and minced garlic. Cook for 10 mins.
- While chicken is cooking cube the bread for the croutons. Set on a piece of parchment paper about the size of half the sheet pan. This will keep it separate from the chicken and juices. Season with salt, pepper and garlic powder and 1-2 T olive oil.
- After chicken has been cooking for 10 minutes, add the croutons on the other half of the pan and cook for 8-10 more minutes until croutons are crispy and chicken is cooked through.
- While the croutons are cooking, make the dressing. Combine all dressing ingredients into a blender and blend until smooth.
- Remove chicken and croutons from the pan by lifting off with the parchment paper. Lay a new piece of parchment paper on the pan and set romaine heads on it. Season romaine with salt, pepper and a drizzle of olive oil.
- Turn the oven up to 450 and roast for about 5-7 minutes. Chop the lettuce and chicken and assemble the salads. Top with dressing and shaved parmesan. Enjoy!
