Roasted Chicken Caesar Salad

- Photo: Becky Luigart-Stayner; Styling: Heather Chadduck Hillegas
Photo: Becky Luigart-Stayner; Styling: Heather Chadduck Hillegas

Reinvent the Caesar by roasting the lettuce to caramelize it, and jazz up store-bought dressing to make it taste like homemade.

Hands-on time: 25 minutes
Total time: 35 minutes
Yields: Makes 4 servings


1/4 small red onion, thinly sliced

1 cup bottled refrigerated Caesar dressing

1/3 cup freshly grated Parmesan cheese

3 tablespoons chopped fresh chives

2 garlic cloves, pressed

1/2 teaspoon loosely packed lemon zest

1 tablespoon fresh lemon juice

8 chicken breast tenders

2 romaine lettuce hearts, halved lengthwise

1 tablespoon olive oil

Toppings: Parmesan cheese, black pepper, flat-leaf parsley leaves, croutons

How to Make It

Preheat broiler with oven rack 6 inches from heat. Place onion in water to cover; chill until ready to use.

Whisk together Caesar dressing and next 5 ingredients.

Brush both sides of chicken with 1/3 cup dressing mixture. Place chicken on a lightly greased rack in an aluminum foil-lined jelly-roll pan. Broil 6 to 8 minutes or until browned. Transfer chicken to a serving platter.

Place lettuce, cut sides up, on rack in jelly-roll pan; brush with olive oil. Broil 3 to 5 minutes or until browned and wilted.

Drizzle desired amount of remaining dressing mixture over chicken and lettuce. Drain onions; pat dry. Serve salad with onions, any remaining dressing, and desired toppings.

Note: We tested with Naturally Fresh Classic Caesar Dressing.


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