Categories: Meals

Ingredients

• 1/2 tsp grated lemon zest, plus 2 tbsp. lemon juice
• 2 small garlic cloves, grated
• Kosher salt and black pepper
• 1/2 cup mayo
• 2 tsp Dijon
• 1/2 cup grated Parmesan
• 2 tbsp. chopped fresh chives, plus more for topping
• 1/4 cup olive oil
• 3 cups torn crusty bread
• 4 chicken breasts
• 2 romaine hearts, quartered lengthwise

Directions

1. Preheat oven to 450. Line half of a rimmed baking sheet with foil, folding up the edges to make a tray. Whisk the lemon zest and juice, 1 grated garlic clove, 1/2 tsp salt and black pepper in a medium bowl; let side for a few minutes. Stir in the mayo, Dijon, 1/4 cup Parmesan, and 2 tbsp. water. Reserve 2 tbsp. of the dressing in a separate bowl for the chicken. Stir the chives into the remaining dressing.

2. Mix 2 tbsp. olive oil with the remaining garlic clove; toss with the bread pieces in a large bowl and season with salt and pepper. Spread the bread on the unlined half of the baking sheet. Arrange the chicken on the other half; season with salt and pepper and brush with the reserved 2 tbsp. dressing. Bake until the bread is crisp, about 15 minutes. Remove the croutons to a plate.

3. Preheat the broiler. Arrange the romaine cut-side up on the open spot on the baking sheet. Drizzle with the remaining 2 tbsp. olive oil and season with salt and pepper. Broil until the lettuce is charred in spots and the chicken is cooked through, 2-4 minutes. Let the chicken rest 8-10 minutes, then slice.

4. Divide the lettuce, chicken, and croutons among plates. Top with the dressing, the remaining 1/4 cup Parmesan and more chives.

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