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Sheet Pan Chicken Caesar Salad

A delicious and easy-to-make salad featuring tender chicken, crisp romaine, and crunchy bread, all roasted together for maximum flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main 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 Divided for multiple uses
  • 1 lemon juiced
  • 2 cups crusty bread, torn into bite-sized pieces
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Method
 

Preparation
  1. Preheat your oven to 425°F and line a large sheet pan with parchment paper.
  2. In a bowl, toss the chicken with 1 tablespoon of olive oil, minced garlic, lemon juice, salt, and black pepper.
  3. In another bowl, toss the torn bread with 1 tablespoon of olive oil.
  4. Arrange the seasoned chicken and bread cubes on one side of the sheet pan.
  5. Drizzle the romaine halves with the remaining olive oil and set aside.
Cooking
  1. Roast the chicken and bread in the oven for 15 minutes.
  2. Then, add the romaine to the pan and roast for an additional 5-7 minutes until golden and crisp.
  3. Remove from oven and drizzle Caesar dressing over all components.
  4. Sprinkle with Parmesan cheese and serve immediately while warm.

Notes

For extra flavor, marinate the chicken beforehand for a few hours or overnight. Use day-old bread for better croutons. Add extra vegetables like cherry tomatoes or bell peppers for more nutrition.