Description
A delightful blend of flavors and textures, this Sheet Pan Chicken Caesar Salad is quick to prepare and perfect for busy weeknights or fresh lunches.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 6 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- 1 cup croutons
- Caesar dressing to taste
- Lemon wedges for serving
Instructions
- Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Place the chicken breasts on the sheet pan and drizzle them with olive oil. Season generously with salt and pepper. Bake for 20-25 minutes, or until cooked through and no longer pink in the center. Remove and let cool slightly.
- In a large bowl, combine the chopped romaine lettuce, halved cherry tomatoes, and croutons.
- Slice the baked chicken and layer it on top of the salad. Sprinkle with grated Parmesan cheese and drizzle Caesar dressing over the top. Toss gently to combine and serve with lemon wedges on the side.
Notes
To maintain crispiness, keep the salad and dressing separate until ready to serve.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg