roasted cabbage caesar salad with chicken

Directions:

1. Position oven racks in top third and lower third; preheat to 400°F. Line 2 large rimmed baking sheets with foil. Divide cabbage between the prepared baking sheets; top with lemon zest, 2 tablespoons oil and 1 teaspoon garlic-and-herb seasoning. Toss until well coated; push the cabbage mixture on 1 of the baking sheets to 1 side.
2. Place chicken in a large bowl. Add 1 tablespoon oil, 2 teaspoons lemon juice, 1 teaspoon each garlic-and-herb seasoning and mustard and 1/4 teaspoon each pepper and salt; toss until well coated. Transfer to the open side of the baking sheet. Bake, rotating the pans top to bottom once, until the cabbage is lightly browned and tender and an instant-read thermometer inserted into the thickest portion of the chicken registers 165°F, 25 to 30 minutes. Let the chicken rest for 5 minutes.
3. Meanwhile, whisk mayonnaise, yogurt, water, Worcestershire, anchovy paste, garlic and the remaining 1/2 teaspoon lemon juice, 1/4 teaspoon mustard and 1/8 teaspoon pepper together in a medium bowl until smooth. Cover and set aside. Heat the remaining 2 teaspoons oil in a small skillet over medium-high heat. Add panko and the remaining 1/2 teaspoon garlic-and-herb seasoning. Cook, stirring constantly, until lightly browned, about 2 minutes. Transfer to a small bowl.
4. Transfer the roasted cabbage to a shallow bowl. Add 1/4 cup of the dressing and 1/2 cup Parmesan; toss to coat. Top with the toasted panko mixture. Slice the chicken about 1/2-inch thick; arrange over the cabbage salad. Sprinkle with the remaining 1/2 cup Parmesan; serve the remaining 1/4 cup dressing on the side.