Description
This Sheet Pan Chicken Caesar Salad combines juicy roasted chicken, crispy romaine, crunchy croutons, and creamy Caesar dressing into a satisfying one-pan meal. Perfect for busy weeknights or a refreshing yet hearty lunch.
Ingredients
- Romaine Lettuce: 2 heads, chopped
- Grilled Chicken Breast: 2 large, sliced
- Cherry Tomatoes: 1 cup
- Croutons: 2 cups
- Parmesan Cheese: 1/3 cup, shaved or grated
- Caesar Dressing: 1/2 cup
- Lemon Wedges: for serving
- Olive Oil: 2 tablespoons
- Garlic: 2 cloves, minced
- Black Pepper: to taste
Instructions
- Preheat your oven to 425°F and line a sheet pan with parchment paper or foil.
- Toss chicken breasts with olive oil, garlic, salt, and pepper. Set aside.
- Arrange seasoned chicken on one side of the sheet pan. On the other side, add halved cherry tomatoes and lightly oiled croutons.
- Roast everything for 20–25 minutes, flipping the chicken halfway through. Remove once the chicken is cooked and croutons are golden.
- Let chicken rest for 5 minutes before slicing. Meanwhile, chop romaine and place it in a large bowl.
- Add roasted tomatoes, croutons, sliced chicken, and Parmesan to the bowl. Drizzle with Caesar dressing and toss gently.
- Serve immediately with lemon wedges and an extra crack of black pepper.
Notes
- Use a mix of romaine hearts and leaves for texture.
- Toss dressing right before serving to keep it fresh.
- Add a soft-boiled egg for extra richness.
- Grill the chicken for added smoky flavor if desired.