Charred Broccoli Caesar Salad with Chicken
By Stephanie PixleyPublished on September 4, 2025
Time
50 minutes
Yield
Serves 4
Ingredients
6 tablespoons mayonnaise 1 ounce Parmesan cheese, grated (½ cup), divided, plus extra for serving7 tablespoons plus 1 teaspoon extra-virgin olive oil, divided½ teaspoon grated lemon zest and 1 tablespoon juice2 teaspoons white wine vinegar 2 teaspoons Worcestershire sauce 2 teaspoons Dijon mustard 3 anchovy fillets, rinsed and minced (optional)1 garlic cloves, minced to paste¾ teaspoon plus ⅛ teaspoon pepper, divided½ cup panko bread crumbs ¾ teaspoon plus ⅛ teaspoon table salt, divided1 pound boneless, skinless chicken breasts, trimmed1¾ pounds broccoli ½ teaspoon sugar ⅛ teaspoon red pepper flakes
Instructions
- Adjust oven racks to middle and lowest positions, place rimmed baking sheet on lower rack, and heat oven to 400 degrees. Line second sheet with aluminum foil and set aside. Whisk 6 tablespoons mayonnaise; 6 tablespoons grated Parmesan cheese; ¼ cup extra-virgin olive oil; 1 tablespoon lemon juice; 2 teaspoons white wine vinegar; 2 teaspoons Worcestershire sauce; 2 teaspoons Dijon mustard; 3 rinsed and minced anchovy fillets, if using; 1 minced garlic clove; and ½ teaspoon pepper in bowl until smooth; set aside. Toss ½ cup panko bread crumbs with 1 teaspoon extra-virgin olive oil in bowl until evenly coated. Microwave, stirring frequently, until light golden brown, 2 to 4 minutes. Transfer to bowl; stir in remaining 2 tablespoons grated Parmesan cheese, ½ teaspoon grated lemon zest, ⅛ teaspoon salt, and pinch pepper; and set aside.
- Pound thicker end of 1 pound trimmed boneless, skinless chicken breasts between 2 sheets of plastic wrap to uniform thickness. Pat chicken dry with paper towels and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Place chicken on foil-lined sheet and bake on upper rack (leave other sheet in oven) until chicken registers 160 degrees, 10 to 15 minutes, flipping breasts halfway through roasting. Transfer chicken to cutting board, tent with aluminum foil, and let rest.
- While chicken cooks, cut 1¾ pounds broccoli horizontally at juncture of crowns and stalks. Cut crowns into 4 wedges of 3 to 4 inches in diameter or 6 wedges if 4 to 5 inches in diameter. Trim tough outer peel from stalks, then cut into ½‐inch-thick planks about 2 to 3 inches long. Combine remaining 3 tablespoons extra-virgin olive oil, ½ teaspoon sugar, remaining ½ teaspoon salt, remaining pinch pepper, and ⅛ teaspoon red pepper flakes in large bowl. Add broccoli and toss to coat.
- Increase oven temperature to 500 degrees. Once oven has reached temperature, working quickly, lay broccoli in single layer, flat sides down, on preheated sheet. Roast on lower rack until stalks and florets are well browned and tender, 9 to 11 minutes.
- Using 2 forks, shred chicken into bite-size pieces, then toss with roasted broccoli and reserved dressing and divide among individual serving plates. Sprinkle with reserved panko mixture and extra grated Parmesan cheese. Serve.
Time
50 minutesYield
Serves 4Ingredients
6 tablespoons mayonnaise
1 ounce Parmesan cheese, grated (½ cup), divided, plus extra for serving
7 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
½ teaspoon grated lemon zest and 1 tablespoon juice
2 teaspoons white wine vinegar
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
3 anchovy fillets, rinsed and minced (optional)
1 garlic cloves, minced to paste
¾ teaspoon plus ⅛ teaspoon pepper, divided
½ cup panko bread crumbs
¾ teaspoon plus ⅛ teaspoon table salt, divided
1 pound boneless, skinless chicken breasts, trimmed
1¾ pounds broccoli
½ teaspoon sugar
⅛ teaspoon red pepper flakes
Ingredients
6 tablespoons mayonnaise
1 ounce Parmesan cheese, grated (½ cup), divided, plus extra for serving
7 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
½ teaspoon grated lemon zest and 1 tablespoon juice
2 teaspoons white wine vinegar
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
3 anchovy fillets, rinsed and minced (optional)
1 garlic cloves, minced to paste
¾ teaspoon plus ⅛ teaspoon pepper, divided
½ cup panko bread crumbs
¾ teaspoon plus ⅛ teaspoon table salt, divided
1 pound boneless, skinless chicken breasts, trimmed
1¾ pounds broccoli
½ teaspoon sugar
⅛ teaspoon red pepper flakes
Ingredients
6 tablespoons mayonnaise
1 ounce Parmesan cheese, grated (½ cup), divided, plus extra for serving
7 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
½ teaspoon grated lemon zest and 1 tablespoon juice
2 teaspoons white wine vinegar
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
3 anchovy fillets, rinsed and minced (optional)
1 garlic cloves, minced to paste
¾ teaspoon plus ⅛ teaspoon pepper, divided
½ cup panko bread crumbs
¾ teaspoon plus ⅛ teaspoon table salt, divided
1 pound boneless, skinless chicken breasts, trimmed
1¾ pounds broccoli
½ teaspoon sugar
⅛ teaspoon red pepper flakes
Why This Recipe Works
Where's the lettuce, you ask? We replaced it with deeply caramelized broccoli. And to make this a meal, we top it with tender shredded chicken (roasted on a sheet pan, no skillet needed). As for the broccoli, this is where the second sheet pan comes in; we preheat it to jump-start the roasting so the crowns and the stalks are gloriously charred in minutes. To justify the Caesar moniker, we make a craveable and savory Caesar dressing that we toss with the broccoli before roasting. A cheesy panko topping stands in for the usual croutons.
Instructions
- Adjust oven racks to middle and lowest positions, place rimmed baking sheet on lower rack, and heat oven to 400 degrees. Line second sheet with aluminum foil and set aside. Whisk 6 tablespoons mayonnaise; 6 tablespoons grated Parmesan cheese; ¼ cup extra-virgin olive oil; 1 tablespoon lemon juice; 2 teaspoons white wine vinegar; 2 teaspoons Worcestershire sauce; 2 teaspoons Dijon mustard; 3 rinsed and minced anchovy fillets, if using; 1 minced garlic clove; and ½ teaspoon pepper in bowl until smooth; set aside. Toss ½ cup panko bread crumbs with 1 teaspoon extra-virgin olive oil in bowl until evenly coated. Microwave, stirring frequently, until light golden brown, 2 to 4 minutes. Transfer to bowl; stir in remaining 2 tablespoons grated Parmesan cheese, ½ teaspoon grated lemon zest, ⅛ teaspoon salt, and pinch pepper; and set aside.
- Pound thicker end of 1 pound trimmed boneless, skinless chicken breasts between 2 sheets of plastic wrap to uniform thickness. Pat chicken dry with paper towels and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Place chicken on foil-lined sheet and bake on upper rack (leave other sheet in oven) until chicken registers 160 degrees, 10 to 15 minutes, flipping breasts halfway through roasting. Transfer chicken to cutting board, tent with aluminum foil, and let rest.
- While chicken cooks, cut 1¾ pounds broccoli horizontally at juncture of crowns and stalks. Cut crowns into 4 wedges of 3 to 4 inches in diameter or 6 wedges if 4 to 5 inches in diameter. Trim tough outer peel from stalks, then cut into ½‐inch-thick planks about 2 to 3 inches long. Combine remaining 3 tablespoons extra-virgin olive oil, ½ teaspoon sugar, remaining ½ teaspoon salt, remaining pinch pepper, and ⅛ teaspoon red pepper flakes in large bowl. Add broccoli and toss to coat.
- Increase oven temperature to 500 degrees. Once oven has reached temperature, working quickly, lay broccoli in single layer, flat sides down, on preheated sheet. Roast on lower rack until stalks and florets are well browned and tender, 9 to 11 minutes.
- Using 2 forks, shred chicken into bite-size pieces, then toss with roasted broccoli and reserved dressing and divide among individual serving plates. Sprinkle with reserved panko mixture and extra grated Parmesan cheese. Serve.
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