Deconstructed Chicken Caesar Salad

Directions

1. 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. Coat a sheet pan with cooking spray.

2. 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. 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 1/2 to 2 minutes. Transfer to a platter.

4. 4.

   Preheat the oven to 425°F.

5. 5.

   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 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. 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.