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This revamped Caesar salad packs all the tasty punch of the classic, while keeping the carbs down. It works great as a main dish because the crisp romaine and flavorful marinated farm chicken just go so well together.
I whipped up this take on Caesar during a spontaneous meal with some gluten-free friends. Ever since, it’s been our go-to for laid-back Sunday lunches by the pool.
Tasty Ingredients
- Organic chicken breasts: go for even-sized cuts, they're more ethical and super tasty
- Unrefined salt: keeps that natural mineral kick and perks up everything
- Dried oregano: has a signature aroma, blends perfectly with chicken
- Organic olive oil: healthy Mediterranean vibes in every drop
- Dijon mustard: brings a zing and pulls the sauce together
- Coconut or plain Greek yogurt: makes your sauce creamy but light
- Anchovy fillets, finely chopped: optional, but hit with that bold umami if you want
- Fresh lemon juice: that citrusy tartness rounds out the sauce
- Onion and garlic powder: deep flavor, no chopping needed
- Salt and pepper: spice up to your taste
- Chopped chives: a little color and a burst of freshness
- Shaved parmesan or plant-based swap: can’t skip that salty finishing touch
- Soft-boiled eggs: creamy texture and extra protein
- Crunchy romaine: go for firm, dark green leaves that snap
Simple Step-by-Step Directions
- Last step - Plate it up:
- Fill a big bowl with your romaine pieces, lay in the sliced chicken, tuck in egg wedges, and drizzle lots of your sauce over everything. Top it off with chives and parmesan. Dig in!
- Start with eggs and salad leaves:
- Get your eggs boiling for that gooey middle—four minutes is the magic number. Right after, dunk them in cold water. Wash and dry those romaine leaves and rip them up for perfect bites.
- Time to cook the chicken:
- Let your chicken sit out for 15 minutes so it isn’t fridge-cold. Throw it into a hot pan over medium-high, and don’t touch it for around 8 minutes. Flip and cook another 6 minutes or until that golden crust shows up and the inside gets to 74°C.
- Mix up the sauce:
- In a medium bowl, toss in all your sauce stuff. Whisk until you’ve got something smooth and creamy. Pop it in the fridge with a lid on so it gets extra flavorful.
- Marinate the chicken:
- Put chicken breasts in a box with a lid, pour the marinade over and massage each piece. Chill it for at least an hour, but overnight is even better if you’ve got time.
- Get that marinade ready:
- In a small bowl, mix oregano, salt, and olive oil until it gets thick and even. This simple mix is going to level up your chicken flavor.
The whole trick here is all about top-notch farm chicken. It’s firmer with a big flavor boost compared to regular stuff. I’ll never forget how shocked my kids were that they could love something with so much “green” in it!
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Storing and Make-Ahead
This Caesar holds up really well in the fridge for about three days if you pop it in a sealed container. For extra crispness, store the dressing on the side and add it just before eating. You could prep all the bits ahead and throw them together at the last minute for quick meals all week.
Swaps and Tweaks
You can spin this dish to suit any diet. Need dairy-free? Use coconut yogurt and a cashew-based parmesan alt. Going veggie? Swap the chicken for marinated tofu chunks or roasted chickpeas—they’ll pile on the protein, too.
Background and Story
Most people think Caesar comes from Italy, but it’s actually Mexican! Chef Caesar Cardini created it in 1920s Tijuana, complete with tableside flair. We stuck to the key flavors but lightened it up for today using farm-fresh, organic ingredients to match modern nutrition and the planet’s needs.
Frequently Asked Questions
- → How should the chicken be marinated?
Mix olive oil, oregano, and salt, then coat the chicken breasts with the mixture. Let it chill in the fridge for at least an hour.
- → Can I swap the yogurt in the dressing?
Absolutely! Use Greek yogurt, plant-based options, or any creamy substitution you prefer.
- → What’s the best way to cook soft-boiled eggs?
Put them in boiling water for 4 minutes, then dunk them in cold water before peeling the shells off.
- → Are croutons a good addition?
They definitely add crunch! Try gluten-free croutons or those made with einkorn wheat for a unique twist.
- → How long can leftovers be kept?
Store any leftover salad in an airtight container and refrigerate for up to three days.