Chicken Caesar Salad
Course: Main Course, Salad
Servings: 8 people
Calories: 479kcal
Author: Tessa Ludwig
Chicken
- 3 lbs. chicken breast can use tenderloins also
- 2 TBS olive oil
- 3 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
- 3-4 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 whole 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
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.
Serving: 1.5cups | Calories: 479kcal | Carbohydrates: 9.3g | Protein: 43g | Fat: 32.9g | Saturated Fat: 5.8g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 2.6g | Cholesterol: 123.8mg | Sodium: 520.2mg | Potassium: 600.1mg | Fiber: 5g | Sugar: 3.3g