Toaster-Oven Charred Chicken Caesar Salad
By America's Test KitchenPublished on January 18, 2022
Time
1 hour
Yield
Serves 2
Ingredients
1 (6-inch) piece baguette, cut into ¾-inch pieces3 tablespoons extra-virgin olive oil, divided2 small garlic cloves, minced to paste, divided1 pound boneless, skinless chicken breasts, trimmed½ teaspoon pepper, divided ¼ teaspoon table salt, divided3 tablespoons mayonnaise 3 tablespoons grated Parmesan cheese, plus extra for serving1½ teaspoons lemon juice 1½ teaspoons white wine vinegar 1½ teaspoons Worcestershire sauce 1½ teaspoons Dijon mustard 1 anchovy fillet, rinsed and minced (optional)2 romaine lettuce hearts (6 ounces each), halved lengthwise through cores
Before You Begin
Depending on the size of your baking sheet, you may need to trim the tops of your romaine hearts to fit.
Instructions
- Adjust toaster oven rack to middle position and heat oven to 400 degrees. Toss baguette pieces, 1 tablespoon oil, and half of garlic together in bowl. Arrange baguette in single layer on small rimmed baking sheet and bake until light golden brown and crisp, 6 to 8 minutes. Transfer croutons to bowl and season with salt and pepper to taste; set aside.
- Pound thicker end of chicken breasts between 2 sheets of plastic wrap to uniform thickness. Pat chicken dry with paper towels and sprinkle with ¼ teaspoon pepper and salt. Arrange chicken on now-empty sheet and bake until chicken registers 160 degrees, 18 to 23 minutes, flipping halfway through baking. Transfer chicken to cutting board, tent with aluminum foil, and let rest while preparing dressing and lettuce.
- Wipe sheet clean with paper towels. Select highest broiler function, and heat broiler. Whisk mayonnaise; Parmesan; lemon juice; vinegar; Worcestershire; mustard; anchovy, if using; remaining 2 tablespoons oil; remaining garlic; and remaining ¼ teaspoon pepper in bowl until smooth.
- Brush cut sides of each romaine half with 1 tablespoon dressing. Place romaine cut side up on again-empty sheet and broil until lightly charred, 5 to 7 minutes.
- Slice chicken thin crosswise. Arrange romaine halves on individual plates and drizzle with remaining dressing. Top with chicken and croutons and sprinkle with extra Parmesan. Serve.
Time
1 hourYield
Serves 2Ingredients
1 (6-inch) piece baguette, cut into ¾-inch pieces
3 tablespoons extra-virgin olive oil, divided
2 small garlic cloves, minced to paste, divided
1 pound boneless, skinless chicken breasts, trimmed
½ teaspoon pepper, divided
¼ teaspoon table salt, divided
3 tablespoons mayonnaise
3 tablespoons grated Parmesan cheese, plus extra for serving
1½ teaspoons lemon juice
1½ teaspoons white wine vinegar
1½ teaspoons Worcestershire sauce
1½ teaspoons Dijon mustard
1 anchovy fillet, rinsed and minced (optional)
2 romaine lettuce hearts (6 ounces each), halved lengthwise through cores
Ingredients
1 (6-inch) piece baguette, cut into ¾-inch pieces
3 tablespoons extra-virgin olive oil, divided
2 small garlic cloves, minced to paste, divided
1 pound boneless, skinless chicken breasts, trimmed
½ teaspoon pepper, divided
¼ teaspoon table salt, divided
3 tablespoons mayonnaise
3 tablespoons grated Parmesan cheese, plus extra for serving
1½ teaspoons lemon juice
1½ teaspoons white wine vinegar
1½ teaspoons Worcestershire sauce
1½ teaspoons Dijon mustard
1 anchovy fillet, rinsed and minced (optional)
2 romaine lettuce hearts (6 ounces each), halved lengthwise through cores
Ingredients
1 (6-inch) piece baguette, cut into ¾-inch pieces
3 tablespoons extra-virgin olive oil, divided
2 small garlic cloves, minced to paste, divided
1 pound boneless, skinless chicken breasts, trimmed
½ teaspoon pepper, divided
¼ teaspoon table salt, divided
3 tablespoons mayonnaise
3 tablespoons grated Parmesan cheese, plus extra for serving
1½ teaspoons lemon juice
1½ teaspoons white wine vinegar
1½ teaspoons Worcestershire sauce
1½ teaspoons Dijon mustard
1 anchovy fillet, rinsed and minced (optional)
2 romaine lettuce hearts (6 ounces each), halved lengthwise through cores
Why This Recipe Works
While “toaster oven” and “salad” may not be synonymous, this recipe will convince you otherwise. Crisp, charred romaine lettuce hearts (brushed with a creamy homemade dressing), moist chicken breasts, and garlicky baguette chunks emerge from your toaster oven to give you a hearty and unexpectedly exciting meal. To give our croutons a leg up on anything premade, we tossed cubes of fresh baguette with olive oil and fresh garlic paste before crisping them up in the toaster. Baking the boneless skinless chicken breasts with a simple rub of olive oil, salt, and pepper kept them moist in the 400-degree oven. Finally, whisking up our own creamy dressing and brushing some on the romaine halves before putting them in the oven produced a beautifully charred and deeply satisfying base for our crunchy croutons and warm chicken. A final drizzle of dressing was all we needed to achieve a wonderfully warm and filling charred chicken Caesar salad dinner.
Before You Begin
Depending on the size of your baking sheet, you may need to trim the tops of your romaine hearts to fit.
Instructions
- Adjust toaster oven rack to middle position and heat oven to 400 degrees. Toss baguette pieces, 1 tablespoon oil, and half of garlic together in bowl. Arrange baguette in single layer on small rimmed baking sheet and bake until light golden brown and crisp, 6 to 8 minutes. Transfer croutons to bowl and season with salt and pepper to taste; set aside.
- Pound thicker end of chicken breasts between 2 sheets of plastic wrap to uniform thickness. Pat chicken dry with paper towels and sprinkle with ¼ teaspoon pepper and salt. Arrange chicken on now-empty sheet and bake until chicken registers 160 degrees, 18 to 23 minutes, flipping halfway through baking. Transfer chicken to cutting board, tent with aluminum foil, and let rest while preparing dressing and lettuce.
- Wipe sheet clean with paper towels. Select highest broiler function, and heat broiler. Whisk mayonnaise; Parmesan; lemon juice; vinegar; Worcestershire; mustard; anchovy, if using; remaining 2 tablespoons oil; remaining garlic; and remaining ¼ teaspoon pepper in bowl until smooth.
- Brush cut sides of each romaine half with 1 tablespoon dressing. Place romaine cut side up on again-empty sheet and broil until lightly charred, 5 to 7 minutes.
- Slice chicken thin crosswise. Arrange romaine halves on individual plates and drizzle with remaining dressing. Top with chicken and croutons and sprinkle with extra Parmesan. Serve.
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