Pan-roasted Chicken Caesar Salad

Pan-roasted Chicken Caesar Salad

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  • Each serving
  • 400 cal
  • 22g fat (4.5g sat)
  • 85mg chol
  • 530 mg sodium
  • 17g carb
  • 6g fiber
  • 4g sugar
  • 35g protein


  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon anchovy paste, or to taste
  • 4 cloves garlic, minced
  • Pinch of sugar
  • 1/4 cup olive oil, plus extra for drizzling
  • Salt and pepper, to taste
  • 4 (6-ounce) skinless, boneless chicken breasts, pounded 1/2-inch-thick
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon Italian seasoning
  • 2 heads romaine lettuce, halved lengthwise
  • Lemon wedges, for serving


Preheat oven to 425° F.

In a small bowl, combine mayonnaise, mustard, lemon juice, anchovy paste, garlic and sugar. While whisking, slowly stream in olive oil to emulsify. Season to taste with salt and pepper. Set aside.

Drizzle both sides of chicken with oil and season with salt and pepper. Combine cheese, breadcrumbs and Italian seasoning in a small bowl. Divide breadcrumb mixture on top of chicken and pat gently. Roast chicken on a rimmed baking sheet until breadcrumbs begin to brown, about 10 minutes.

Drizzle romaine halves with dressing and place on the baking sheet alongside chicken. Continue to roast until chicken is cooked through and lettuce is browned at the edges, about 5 minutes. Serve chicken alongside romaine with additional dressing and lemon wedges.

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