Deconstructed Chicken Caesar Salad

Ingredients for Deconstructed Chicken Caesar Salad

• 60ml canola mayonnaise

• 2 oil-packed anchovy fillets, drained, mashed to a paste with a fork

• 1 matsked färsk citronsaft

• 1 small garlic clove, minced

• 2 teaspoons Dijon mustard

• 1 teaspoon Worcestershire sauce

• 1/4 teaspoons ground black pepper

• 60ml olivolja

• 2 cos hearts, halved lengthwise

• 2 matskedar olivolja, delad

• 450g boneless, skinless chicken breast halves

• 1 teaspoon Dijon mustard

• 1/2 teaspoons chopped fresh thyme

• 1 demi-baguette (about 12 inches), cut across into 12 slices

• 60g shredded Parmesan cheese

Position one oven rack 4 to 5 inches below the heat source (leave the other rack in the centre of the oven) and preheat the grill. Coat a sheet pan with cooking spray.

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.

Brush the cut sides of the cos hearts with 1 tablespoon of the oil. Place them, cut side up, on the sheet pan. Grill the cos hearts until they are slightly wilted and lightly browned, 1 1/2 to 2 minutes. Transfer to a platter.

Preheat the oven to 218°C.

Toss the chicken with the remaining 1 tablespoon oil, the mustard, and thyme. Place the breasts and the bread slices on the sheet pan and roast in the centre of the oven until an instant-read thermometer inserted horizontally into the centre of the chicken registers 71°C and the bread is toasted, 8 to 9 minutes.

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 cos; drizzle with the dressing and sprinkle with the Parmesan.

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