Chicken Caesar Salad on a Baking Sheet

Ingredients:

• 3 anchovy fillets in oil, crushed with the flat side of a knife
• 0.5 tsp grated lemon zest + 2 tbsp lemon juice
• 2 small cloves of garlic, grated
• 0.5 cup mayonnaise
• 2 teaspoons Dijon mustard
• 0.5 tbsp. grated parmesan
• 2 tbsp chopped fresh chives, plus extra for serving
• 1/4 cup extra-virgin olive oil
• 3 cups of torn bread with crust (about 110 g)
• 4 boneless, skinless chicken breasts (about 170g each)
• 2 romaine lettuce hearts, quartered lengthwise

Preparation:

1. Preheat oven to 450°F (230°C). Line half a rimmed baking sheet with foil, folding the edges to form a tray. In a medium bowl, combine the anchovies, lemon zest and juice, 1 grated garlic clove, 1/2 teaspoon salt, and a few freshly ground black pepper; let sit for a few minutes. Stir in the mayonnaise, mustard, 1/4 cup Parmesan, and 2 tablespoons water. Set aside 2 tablespoons of the dressing in a separate bowl for the chicken. Stir in the chives into the remaining dressing.
2. Combine 2 tablespoons olive oil with the remaining garlic clove; toss with the bread pieces in a large bowl; season with salt and pepper to taste. Place the bread on the unlined half of a baking sheet. Place the chicken on the other half; sprinkle with salt and pepper and brush with the reserved 2 tablespoons of the dressing. Bake until the bread is crispy, about 15 minutes. Transfer the croutons to a plate.
3. Turn the oven to broil. Arrange the lettuce hearts, cut-side up, in the empty space on the baking sheet. Drizzle with the remaining 2 tablespoons of olive oil and season with salt and black pepper. Grill until the lettuce is charred in spots and the chicken is cooked through, 2-4 minutes. Let the chicken rest for 8-10 minutes, then carve.
4. Divide the salad, chicken, and croutons among plates. Drizzle with the dressing and sprinkle with the remaining 1/4 cup Parmesan and green onions.