We borrowed this go-to meal – ready in 20 minutes – from Epicurious. It has all the elements of a classic chicken Caesar salad, but instead of tossing the ingredients together, we celebrate each on its own. A delicious recipe to get you through this summer!
What You’ll Need:
¼ cup canola mayonnaise
2 oil-packed anchovy fillets, drained, mashed to a paste with a fork
1 Tablespoon fresh lemon juice
1 small garlic clove, minced
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
¼ teaspoon ground black pepper
¼ cup olive oil
For the Salad:
2 romaine hearts, halved lengthwise
2 Tablespoons olive oil, divided
1 pound boneless, skinless chicken breast halves
1 teaspoon Dijon mustard
½ teaspoon chopped fresh thyme
1 demi-baguette (about 12 inches), cut across into 12 slices
½ cup shredded Parmesan cheese
What to Do:
Position one oven rack 4 to 5 inches below the heat source (leave the other rack in the center of the oven) and preheat the broiler. Coat a sheet pan with cooking spray.
Make the Caesar dressing: Combine the mayonnaise, anchovy paste, lemon juice, garlic, mustard, Worcestershire sauce and pepper in a small bowl. Slowly whisk in the oil.
Brush the cut sides of the romaine hearts with 1 Tablespoon of the oil. Place them, cut side up, on the sheet pan. Broil the romaine hearts until they are slightly wilted and lightly browned, 1 ½ to 2 minutes. Transfer to a platter.
Preheat the oven to 425.
Toss the chicken with the remaining 1 Tablespoon oil, the mustard, and thyme. Place the breasts and the bread slices on the sheet pan and roast in the center of the oven until an instant-read thermometer inserted horizontally into the center of the chicken registers 160 degrees and the bread is toasted, 8 to 9 minutes.
Transfer the chicken to a cutting board. Let it rest 5 minutes before cutting it across into ¼-inch-thick slices. Place the chicken and toasts on the platter with the romaine; drizzle with the dressing and sprinkle with the Parmesan.