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Roast-Chicken Caesar Salad

Prep time 15 mins
Cook time 15 mins
Yield Serves: 4


  • 1/3 cup plain bread crumbs
  • 1/2 cup grated Parmesan
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
  • 4 chicken cutlets, about 1 lb. total
  • 2 large hearts romaine lettuce, halved lengthwise, outer leaves removed if wilted
  • 1 teaspoon Dijon mustard
  • 1/4 cup plain yogurt
  • 3 tablespoons lemon juice
  • 4 tinned anchovy fillets, finely chopped
  • 1 clove garlic, minced

Nutrition Information

  • calories 494
  • fat 37 g
  • satfat 8 g
  • protein 33 g
  • carbohydrate 11 g
  • fiber 1 g
  • cholesterol 92 mg
  • sodium 798 mg

How to Make It

  1. Preheat oven to 450°F. Line a baking sheet with foil. Mix bread crumbs, 2 Tbsp. Parmesan, 1/2 tsp. salt and 2 Tbsp. oil in a shallow bowl. Brush chicken on both sides with 1 Tbsp. oil and dredge in bread crumb mixture. Transfer to prepared baking sheet. Sprinkle remaining crumb mixture over chicken. Roast until chicken is opaque and crumbs are golden, 7 to 10 minutes.

  2. Arrange romaine halves around chicken. Brush with 1 Tbsp. oil. Return sheet to oven; roast until outer leaves have wilted and chicken is cooked through, about 5 minutes.

  3. Whisk remaining 1/4 cup oil with mustard, yogurt, lemon juice, anchovies and garlic. Arrange romaine and chicken on plates, drizzle with dressing and sprinkle with remaining Parmesan, and serve.