Chicken Caesar Salad

Chicken Caesar Salad

Prep Time30 mins
Marinating Time1 hr
Course: Main Course, Salad
Servings: 6 people
Calories: 567kcal

Equipment

  • Grill or Cast Iron skillet

Ingredients

Chicken

  • 2.5 lbs. chicken breast can use tenderloins also
  • 2 TBS olive oil
  • 2 cloves chopped garlic or 1 tsp garlic powder
  • Sea salt and pepper to taste

Caesar Dressing

  • 1 cup mayo prefer soy free ex. Chosen Foods Avocado oil mayo
  • 3 cloves garlic chopped or minced
  • 2 TBS lemon juice add more if desired
  • 1 TBS spicy brown mustard
  • 1/2 tsp anchovy paste
  • 1.5 tsp coconut amino's
  • 2 TBS milk
  • 1/3 cup grated parmesan
  • Sea salt and pepper to taste

Salad

  • 3 large Romaine heads chopped
  • 1/2 cup shredded vintage reserve sharp cheddar cheese
  • Above Caesar dressing
  • Above chicken cooked

Instructions

Chicken

  • Place chicken and all ingredients in medium glass bowl, stir to combine. Cover and place in fridge marinating for at least a hour.
  • Preheat grill to medium high heat. When heated place chicken breast on grill, turn heat to low-medium (around 375 degrees). Grill chicken for approximately 16 minutes, rotating 1 time (may need more or less time depending on size).
  • Remove chicken from grill and allow to rest for 5-10 minutes. When finished resting slice for salad.

Caesar Dressing

  • While chicken is marinating whisk mayo, garlic, lemon, mustard, anchovy paste, coconut amino's, and milk in medium sized bowl.
  • Stir in grated parmesan, be sure not to whisk, cheese will just stick to the wires.
  • Cover and place in fridge until chicken is finished cooking.

Salad

  • Chop romaine and place in a large salad bowl.
  • Add dressing, shredded cheese, and chicken, toss all together.
  • Serve immediately.

Notes

This recipe makes about 6- 2 cup servings. Salad size can vary based off of the size of Romaine heads. Calories per serving: 567; Fat per serving: 41g; Carbs per serving: 8g; Protein per serving: 45g; Sugar: 2g; Fiber: 5g

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