Deconstructed Chicken Caesar Salad

Name: Deconstructed Chicken Caesar Salad
Yield: 4 servings
Ingredients: 1 1/4 cup canola mayonnaise; 1 2 oil-packed anchovy fillets, drained, mashed to a paste with a fork; 1 1 tablespoon fresh lemon juice; 1 1 small garlic clove, minced; 1 2 teaspoons Dijon mustard; 1 1 teaspoon Worcestershire sauce; 1 1/4 teaspoon ground black pepper; 1 1/4 cup olive oil; 1 2 romaine hearts, halved lengthwise; 1 2 tablespoons olive oil, divided; 1 1 pound boneless, skinless chicken breast halves; 1 1 teaspoon Dijon mustard; 1 1/2 teaspoon chopped fresh thyme; 1 1 demi-baguette (about 12 inches), cut across into 12 slices; 1 1/2 cup shredded Parmesan cheese

From the kitchen of Carly

Charred romaine hearts meet a proper Caesar dressing built from anchovy paste, garlic, and lemon. Broil the lettuce until the edges caramelize, then drizzle with homemade dressing. Crisp, briny, and surprisingly satisfying without the bread.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup canola mayonnaise
12 oil-packed anchovy fillets, drained, mashed to a paste with a fork
11 tablespoon fresh lemon juice
11 small garlic clove, minced
12 teaspoons Dijon mustard
11 teaspoon Worcestershire sauce
11/4 teaspoon ground black pepper
11/4 cup olive oil
12 romaine hearts, halved lengthwise
12 tablespoons olive oil, divided
11 pound boneless, skinless chicken breast halves
11 teaspoon Dijon mustard
11/2 teaspoon chopped fresh thyme
11 demi-baguette (about 12 inches), cut across into 12 slices
11/2 cup shredded Parmesan cheese

Instructions

Position one oven rack 4 to 5 inches below the heat source (leave the other rack in the center of the oven) and preheat the broiler. Coat a sheet pan with cooking spray.
Make the Caesar dressing: Combine the mayonnaise, anchovy paste, lemon juice, garlic, mustard, Worcestershire sauce, and pepper in a small bowl. Slowly whisk in the oil.
Brush the cut sides of the romaine hearts with 1 tablespoon of the oil. Place them, cut side up, on the sheet pan. Broil the romaine hearts until they are slightly wilted and lightly browned, 1 1/2 to 2 minutes. Transfer to a platter.
Preheat the oven to 425°F.
Toss the chicken with the remaining 1 tablespoon oil, the mustard, and thyme. Place the breasts and the bread slices on the sheet pan and roast in the center of the oven until an instant-read thermometer inserted horizontally into the center of the chicken registers 160°F and the bread is toasted, 8 to 9 minutes.
Transfer the chicken to a cutting board. Let it rest 5 minutes before cutting it across into 1/4-inch-thick slices. Place the chicken and toasts on the platter with the romaine; drizzle with the dressing and sprinkle with the Parmesan.