Chicken Caesar Salad Recipe
Carb-Smart, High Protein, Gluten Free 410 Calories 8g Carbs 27g Fat 33g Protein
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Ingredients
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Salad
Marinade & Chicken Seasoning
Caesar Dressing (Carb-smart, high-protein)
Optional Garnish / Low-carb Croutons
Method
Marinade & Chicken
- 1
Prepare marinade
In a shallow bowl or zip-top bag combine 1 tbs olive oil, 1 tsp minced garlic, 1 tsp Dijon mustard, 1 tbs lemon juice, 3 tsp salt, and 1 tsp black pepper. Whisk or shake until combined.
- 2
Marinate chicken
Trim any excess fat from the 2 chicken breasts and pat dry. Place chicken in the bowl or bag with the marinade and coat thoroughly. Let marinate at room temperature for 15 minutes or refrigerate for up to 2 hours. If refrigerating, bring to room temperature for 15 minutes before cooking.
- 3
Cook chicken
Heat a large skillet over medium-high heat. Add a light spray of oil or 1/2 tsp olive oil if needed to prevent sticking. Place chicken breasts in the hot skillet and cook 5-6 minutes per side, until an instant-read thermometer reads 165°F (74°C) in the thickest part. Remove to a cutting board and rest 5 minutes, then slice thinly against the grain.
Dressing
- 4
Make the dressing
In a medium bowl whisk together 1 cup plain Greek yogurt, 1 tsp anchovy paste, 2 tbs lemon juice, 1 tsp Worcestershire sauce, 1 tsp minced garlic, and 1 tsp Dijon mustard until smooth. Slowly whisk in 2 tbs olive oil until emulsified. Stir in 2 tbsp grated parmesan, 1 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning or lemon to preference.
- 5
Thin if needed
If the dressing is too thick, thin with 1-2 tbs cold water or extra lemon juice to reach desired consistency. Keep refrigerated if not using immediately.
Assemble Salad
- 6
Prepare greens and cheese
Wash and dry romaine lettuce thoroughly. Chop or tear into bite-sized pieces to equal about 6 cups. Place lettuce in a large salad bowl and add 1 oz grated parmesan (reserve extra for garnish).
- 7
Toss with dressing
Add about 1/2 to 3/4 cup of the prepared dressing to the bowl (adjust to taste). Toss the lettuce and parmesan gently to coat evenly. Start with less dressing — you can always add more.
- 8
Top with chicken and garnishes
Arrange the sliced chicken breasts on top of the dressed lettuce. Sprinkle 3 tbsp toasted almond slices (or low-carb croutons) and 1 tbsp capers if using. Finish with extra shaved or grated parmesan (about 0.5 oz) and serve with lemon wedges.
- 9
Serve
Divide salad into 2 generous servings. Serve immediately so the greens stay crisp.