Recipe courtesy of Yotam Ottolenghi
Traybake Chicken Caesar Salad
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- Level: Easy
- Yield: Serves 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 903
- Total Fat
- 62 g
- Saturated Fat
- 15 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 8 g
- Sugar
- 9 g
- Protein
- 53 g
- Cholesterol
- 208 mg
- Sodium
- 1336 mg
This is pretty clever, if we do say so ourselves—using roasted chicken to create a Caesar salad. The lettuce, tossed in the leftover juices, soften and then everything melds in a comforting way. It’s a family favorite, with kids finding the dressing to be closest possible thing to a “ranch” that hasn’t come pre-made in a bottle.
- Level: Easy
- Yield: Serves 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 903
- Total Fat
- 62 g
- Saturated Fat
- 15 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 8 g
- Sugar
- 9 g
- Protein
- 53 g
- Cholesterol
- 208 mg
- Sodium
- 1336 mg
Ingredients
Dressing:
Salad:
Croutons:
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Directions
- Preheat the oven to 425 degrees F.
- Whisk together all the ingredients for the dressing in a small bowl, with 1/2 teaspoon of salt and a few grinds of pepper. Set aside.
- Lay the chicken out flat in a parchment-lined quarter sheet pan (approximately 13 by 9 by 1 inch) and season with 1/2 teaspoon of salt and a good grind of pepper.
- Add the lemon slices, drizzle over the olive oil and bake for 30–35 minutes, until the chicken is crispy and the lemon slices have started to caramelize.
- Remove from the oven and rest for 10 minutes.
- Remove half the lemons to a board. Finely chop the lemon slices and add them to the dressing.
- Remove the chicken to a board and cut the chicken into 1/2-inch-thick slices.
- Add the lettuce leaves to the sheet pan, and turn them a couple of times in the pan juices and remaining half of the lemons.
- Start building the salad: Put the lettuce leaves and lemon slices on a platter or wide shallow bowl.
- Put about half of the chicken on top and serve the rest on the side.
- Spoon over 6 tablespoons (about 1/3 cup) of the dressing and serve the rest on the side.
- Sprinkle over the Croutons, the Parmesan shavings, and a few sprigs of dill.
Croutons:
- Preheat the oven to 350 degrees F.
- Add the sourdough to a parchment-lined baking tray, along with the olive oil, a pinch of salt and plenty of black pepper and mix to combine.
- Bake for about 25 minutes, stirring once or twice, until golden and crisp.
- Remove from the oven and cool for 10 minutes.
