Easy Sheet Pan Chicken Caesar Salads
Chicken Caesar salads with homemade croutons and creamy avocado caesar dressing. The romaine is roasted for extra flavor.
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!