Sheet Pan Chicken Caesar Salad
Ingredients
- 3 anchovy fillets in oil, mashed with the flat side of a knife
- 1/2 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
- 2 small cloves garlic, grated
- Kosher salt and freshly ground pepper
- 1/2 cup mayonnaise
- 2 teaspoons dijon mustard
- 1/2 cup grated parmesan cheese
- 2 tablespoons chopped fresh chives, plus more for topping
- 1/4 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
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