Sheet Pan Chicken Caesar Salad
Sheet Pan Chicken Caesar Salad is the perfect meal for those busy days when you crave something both delicious and easy to make. This dish combines tender, juicy chicken, crisp romaine lettuce, and crunchy bread, all beautifully roasted on a single pan. It’s a fuss-free option that offers loads of flavor and can be customized to suit your tastes.
Recipe Information
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 450
Protein: 30g
Carbohydrates: 35g
Fat: 22g
Fiber: 3g
Sugar: 2g
Sodium: 900mg
Why Make Sheet Pan Chicken Caesar Salad
Sheet Pan Chicken Caesar Salad is not only delicious but also a healthy choice packed with protein and fresh ingredients. The combination of grilled chicken, crisp lettuce, and hearty bread gives you a balanced meal that feels indulgent without the extra calories. Plus, it’s incredibly versatile—you can add your favorite toppings or swap ingredients to fit dietary preferences.
How to Make Sheet Pan Chicken Caesar Salad Step by Step
Ingredients
1 pound boneless chicken thighs, cut into chunks,
2 heads romaine lettuce, halved lengthwise,
½ cup Caesar dressing,
½ cup freshly grated Parmesan cheese,
3 cloves garlic, minced,
3 tablespoons olive oil,
1 lemon, juiced,
2 cups crusty bread, torn into bite-sized pieces,
1 teaspoon salt,
½ teaspoon black pepper
Directions
Preheat your oven to 425°F and line a large sheet pan with parchment paper. In a bowl, toss chicken with 1 tablespoon olive oil, garlic, lemon juice, salt, and pepper. In another bowl, toss bread with 1 tablespoon olive oil. Arrange chicken and bread cubes on one side of the sheet pan. Drizzle romaine halves with remaining olive oil and set aside. Roast chicken and bread in the oven for 15 minutes. Then add romaine to the pan and roast for another 5–7 minutes until golden and crisp. Remove from oven. Drizzle Caesar dressing over all components and sprinkle with Parmesan. Serve immediately while warm, or let cool and enjoy later.
How to Serve Sheet Pan Chicken Caesar Salad
For a complete meal, consider pairing your Sheet Pan Chicken Caesar Salad with a side of roasted vegetables or a light tomato soup. The crispness of the salad goes wonderfully with a refreshing glass of lemonade or iced tea. You can also add more protein with a hard-boiled egg or switch up the flavor profile with some grilled shrimp.
How to Store Sheet Pan Chicken Caesar Salad
If you have leftovers, store them in an airtight container in the fridge for up to three days. When you’re ready to enjoy it again, simply reheat the chicken and bread in the oven for a few minutes to restore their crispiness. While freezing is possible, it’s best to enjoy this salad fresh, as the lettuce may lose its texture upon thawing.
Expert Tips for Cooking Sheet Pan Chicken Caesar Salad
- Always pat the chicken dry before seasoning to help it get a nice golden crust.
- For extra flavor, marinate the chicken beforehand for a few hours or overnight.
- Use day-old bread for the croutons; it will hold up better during roasting.
- Feel free to add extra vegetables, like cherry tomatoes or bell peppers, for more nutrition.
- Experiment with different types of cheeses such as feta or mozzarella for a unique twist.
Delicious Variations of Sheet Pan Chicken Caesar Salad
For a spicy kick, add some red pepper flakes to the chicken seasoning. You could also make a herbed variation by incorporating fresh herbs like parsley or basil. If you’re looking for a vegetarian option, swap the chicken for chickpeas or roasted vegetables for a wholesome salad.
Sheet Pan Chicken Caesar Salad is a delightful blend of flavors and textures that will elevate any meal. It’s not just easy to prepare but is also packed with nutrients and can be customized to suit your tastes. Whether you’re serving it on a busy weeknight or at a gathering, this dish is sure to impress!
Sheet Pan Chicken Caesar Salad
Ingredients
Method
- Preheat your oven to 425°F and line a large sheet pan with parchment paper.
- In a bowl, toss the chicken with 1 tablespoon olive oil, garlic, lemon juice, salt, and pepper.
- In another bowl, toss the bread with 1 tablespoon olive oil.
- Arrange the chicken and bread cubes on one side of the sheet pan.
- Drizzle romaine halves with the remaining olive oil and set aside.
- Roast chicken and bread in the oven for 15 minutes.
- Then add the romaine to the pan and roast for another 5–7 minutes until golden and crisp.
- Remove from oven, drizzle Caesar dressing over all components, and sprinkle with Parmesan.
- Serve immediately while warm, or let cool and enjoy later.
