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Sheet-Pan Chicken Caesar Salad
Ingredients
  • 3 anchovy fillets in oil, mashed with the flat side of a knife
  • ½ teaspoon grated lemon zest, plus 2 tablespoons lemon juice
  • 2 small cloves garlic, grated
  • Kosher salt and freshly ground pepper
  • ½ cup mayonnaise
  • 2 teaspoons dijon mustard
  • ½ cup grated parmesan cheese
  • 2 tablespoons chopped fresh chives, plus more for topping
  • ¼ cup extra-virgin olive oil
  • 3 cups torn crusty bread (about 4 ounces)
  • 4 skinless, boneless chicken breasts (about 6 ounces each)
  • 2 romaine lettuce hearts, quartered lengthwise
Steps
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