Sheet Pan Chicken Caesar Salad Recipes

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CAESAR SHEET-PAN CHICKEN

In our area we have an abundance of fresh lemons year-round. When I had a few extra on hand, I put together this quick sheet-pan chicken. I baked it so I could add carrots and potatoes, but you can grill the chicken if you'd like. —Kallee Krong-McCreery, Escondido, California

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 8



Caesar Sheet-Pan Chicken image

Steps:

  • For marinade, in a large bowl, mix lemon juice and dressing; remove 2 tablespoons mixture for potatoes. Add chicken to remaining marinade; turn to coat. Cover and refrigerate chicken and reserved marinade 4 hours or overnight., Preheat oven to 400°. Place chicken on center of a foil-lined 15x10x1-in. baking pan; discard chicken marinade. Toss potatoes and carrots with reserved marinade and seasonings; arrange around chicken., Roast until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 30-40 minutes.

Nutrition Facts : Calories 348 calories, Fat 18g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 698mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein.

1/4 cup lemon juice
1/4 cup Caesar vinaigrette
4 bone-in chicken thighs (about 1-1/2 pounds)
3 medium red potatoes (about 1-1/4 pounds), each cut into 8 wedges
1/2 pound medium carrots, cut into 1-1/2-inch pieces
1 teaspoon garlic salt
1/2 teaspoon dill weed
1/4 teaspoon pepper

CLASSIC CHICKEN CAESAR SALAD

A classic recipe for a reason, this chicken Caesar salad is delicious and satisfying. Crunchy romaine, creamy dressing, tender chicken and savoury cheese come together for a tasty favourite.

Provided by Cracker Barrel

Categories     Trusted Brands: Recipes and Tips     CRACKER BARREL Shreds

Time 10m

Yield 4

Number Of Ingredients 5



Classic Chicken Caesar Salad image

Steps:

  • Cover 4 plates with lettuce.
  • Top with all remaining ingredients except dressing.
  • Drizzle with dressing just before serving.

Nutrition Facts : Calories 333 calories, Carbohydrate 5.9 g, Cholesterol 89.9 mg, Fat 16.7 g, Fiber 2 g, Protein 36.4 g, SaturatedFat 5.2 g, Sodium 384.9 mg, Sugar 1.2 g

6 cups tightly packed chopped romaine lettuce
1 pound cooked boneless skinless chicken breasts, cut into strips
½ cup CRACKER BARREL Finely Shredded 100% Parmesan Cheese
½ cup seasoned croutons
¼ cup KRAFT Creamy Caesar Dressing

CHICKEN CAESAR SALAD

With a little advance preparation, the components for this tasty Chicken Caesar Salad can be stored in the fridge and then assembled and served within minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 45m

Number Of Ingredients 10



Chicken Caesar Salad image

Steps:

  • Make croutons: Preheat oven to 375 degrees. Place bread on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, and season with salt and pepper; toss to coat. Bake, tossing occasionally, until golden, 12 to 15 minutes; remove from oven; and let cool.
  • Make chicken: Heat remaining tablespoon oil in a large skillet over high. Season chicken with salt and pepper. Cook until opaque throughout, 1 to 2 minutes per side; remove from skillet and let cool.
  • Prepare lettuce: Cut romaine crosswise into 1-inch ribbons; wash and dry.
  • Make dressing: In a blender, combine lemon juice, mayonnaise, Parmesan, anchovy fillets (if using), and garlic; blend until smooth. If preparing this recipe in advance, see storage instructions (below).
  • If stored in refrigerator, bring chicken and dressing to room temperature. Slice chicken crosswise into strips; toss with croutons, lettuce, and dressing.

Nutrition Facts : Calories 349 g, Fat 19 g, Fiber 2 g, Protein 23 g

4 ounces Italian bread, cut in 3/4-inch cubes (about 4 cups)
3 tablespoons olive oil
Coarse salt and ground pepper
4 chicken cutlets (each 2 to 3 ounces and 1/2 inch thick)
1 package romaine lettuce hearts (18 to 20 ounces)
1/4 cup freshly squeezed lemon juice (from 2 lemons)
1/4 cup reduced-fat mayonnaise
1/4 cup grated Parmesan
2 anchovy fillets, roughly chopped (optional)
1 small garlic clove

SHEET PAN SALAD

The tahini in the dressing is Ree's inspiration for including other ingredients that harmonize beautifully in Middle Eastern recipes: zaatar, pistachios, and pomegranate.

Provided by Ree Drummond : Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 15



Sheet Pan Salad image

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the squash, cauliflower, shallots and chickpeas on a half-sheet pan. Drizzle with 2 tablespoons of the olive oil and sprinkle with the zaatar and salt, then toss to coat well. Roast, turning once, until the veggies are tender and just starting to brown, 20 to 25 minutes.
  • While the veggies cook, make the dressing. Whisk together the tahini, maple syrup, lemon juice, a pinch of salt and the remaining tablespoon of olive oil. While whisking, slowly drizzle in 1 tablespoon of the hot water at a time, until the mixture is smooth. Season with salt.
  • Remove the roasted veggies from the oven. Top with the arugula, pomegranate seeds, pistachios and goat cheese, then drizzle with the tahini dressing.

1 small delicata squash, halved lengthwise, seeded and sliced into 1/4-inch-thick half-circles
2 cups cauliflower florets
3 small shallots, cut lengthwise into sixths
One 15-ounce can chickpeas, rinsed and drained
3 tablespoons extra-virgin olive oil
2 tablespoons zaatar
Kosher salt
1/4 cup tahini
1 tablespoon maple syrup
1/2 lemon, juiced
2 tablespoons hot water
4 cups arugula
1/4 cup pomegranate seeds
1/3 cup pistachios, shelled
1/4 cup crumbled goat cheese (2 ounces)

CHICKEN CAESAR SALAD ON A STICK

This chicken Caesar-on-a-stick appetizer is a fun twist on a classic salad!

Provided by Lindsey

Categories     Salad     Green Salad Recipes     Caesar Salad Recipes

Time 10m

Yield 8

Number Of Ingredients 6



Chicken Caesar Salad on a Stick image

Steps:

  • Thread a crouton, romaine lettuce wedge, chicken cube, and Parmesan cheese cube onto each toothpick, respectively. Arrange toothpicks on a serving platter and drizzle Caesar salad dressing over each.

Nutrition Facts : Calories 101.5 calories, Carbohydrate 1.5 g, Cholesterol 27.9 mg, Fat 5.7 g, Fiber 0.3 g, Protein 10.4 g, SaturatedFat 2 g, Sodium 165.2 mg, Sugar 0.2 g

8 croutons
8 (1-inch) wedges romaine lettuce
8 (1 ounce) cubes cooked chicken
8 (1/2-inch) cubes Parmesan cheese, or to taste
8 bamboo toothpicks
8 teaspoons Caesar salad dressing

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