Ingredients (With Measurements)
Chicken
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2 large chicken breasts
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2 tbsp olive oil
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp paprika
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Salt & pepper
Croutons
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3 cups bread cubes
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2 tbsp olive oil
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½ tsp garlic powder
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½ tsp Italian seasoning
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Salt & pepper
Salad
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3 romaine hearts (halved lengthwise)
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½ cup shaved Parmesan
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½–¾ cup Caesar dressing
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Lemon wedges
Step-by-Step Instructions
1. Prep the Chicken Drizzle olive oil over the chicken and season with garlic powder, onion powder, paprika, salt, and pepper. Place the chicken onto a large sheet pan, leaving room for croutons.
2. Add the Croutons Scatter bread cubes around the chicken. Coat with olive oil, garlic powder, Italian seasoning, salt, and pepper. Toss to coat evenly.
3. Bake the Chicken & Croutons Bake at 425°F (220°C) for 15 minutes until the croutons are golden and crisp and the chicken begins to cook through.
4. Add Romaine Place halved romaine hearts cut-side up onto the same pan. Drizzle with olive oil and a pinch of salt. Roast for 5–7 minutes until the edges char lightly.
5. Assemble the Salad Slice the cooked chicken. Arrange on top of roasted romaine along with croutons. Add Parmesan, drizzle Caesar dressing, and finish with fresh lemon juice.
6. Serve Enjoy warm, directly from the pan, or plate individually.
Tips for Perfect Sheet Pan Caesar Salad
- Use day-old bread for the crispiest croutons.
- Keep an eye on romaine slight char is perfect.
- Add protein twists: shrimp, salmon, or seasoned tofu.
- Keep dressing separate for meal prep.
Add toppings like bacon, tomatoes, or avocado for extra flavor.
Storage Instructions
- Chicken: 3–4 days refrigerated
- Croutons: Store separately to prevent sogginess
- Romaine: Best fresh but lasts 1 day if undressed
Nutrition Info: 430 calories • 32g protein • 24g fat • 24g carbs
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