INGREDIENTS

For the dressing:

  • 1/4 cup canola mayonnaise
  • 2 oil-packed anchovy fillets, drained, mashed to a paste with a fork
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove, minced
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground black pepper
  • 1/4 cup olive oil, divided

For the salad:

  • 2 romaine hearts, halved lengthwise
  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breast halves
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon chopped fresh thyme
  • 1 12-inch demi-baguette, cut across into 12 slices
  • 1/2 cup Parmesan cheese, shredded

DIRECTIONS

  1. Position one oven rack 4 to 5 inches below the heat source (leave the other rack in the center of the oven) and preheat the broiler.
  2. Make the Caesar dressing: Combine the mayonnaise, anchovy paste, lemon juice, garlic, mustard, Worcestershire sauce, and pepper in a small bowl. Slowly whisk in the oil.
  3. Brush the cut sides of the romaine hearts with 1 tablespoon of the oil. Place them, cut side up, on the sheet pan. Broil the romaine hearts until they are slightly wilted and lightly browned, 1 1/12 to 2 minutes. Transfer to platter.
  4. Preheat the oven to 425°F.
  5. Toss the chicken with the remaining 1 tablespoon of oil, the mustard, and thyme. Place the breasts and the bread slices on the sheet pan and roast in the center of the oven until an instant-read thermometer inserted horizontally into the center of the chicken registers 160°F and the bread is toasted, 8 to 9 minutes.
  6. Transfer the chicken to a cutting board. Let it rest 5 minutes before cutting it across into 1/4-inch-thick slices. Place the chicken and toasts on the platter with the romaine; drizzle with the dressing and sprinkle with the Parmesan.
  • Course:

    Entrée