Sheet Pan Chicken Caesar Salad


3 anchovy fillets in oil, mashed with the flat side of a knife

1/2 teaspoon grated lemon zest, plus 2 tablespoons lemon juice

2 small cloves garlic, grated

Kosher salt and freshly ground pepper

1/2 cup mayonnaise

2 teaspoons dijon mustard

1/2 cup grated parmesan cheese

2 tablespoons chopped fresh chives, plus more for topping

1/4 cup extra-virgin olive oil

3 cups torn crusty bread (about 4 ounces)

4 skinless, boneless chicken breasts (about 6 ounces each)

2 romaine lettuce hearts, quartered lengthwise


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