Caesar Chicken Salad (Print Version)
# Ingredients:
→ Chicken Prep
01 -
4 organic, pasture-raised chicken breasts
02 -
2 tablespoons organic olive oil
03 -
1 tablespoon dried oregano
04 -
1/2 teaspoon unrefined salt
→ For the Dressing
05 -
1 cup plain coconut yogurt or Greek yogurt
06 -
Juice from half a lemon
07 -
1/2 tablespoon Dijon mustard
08 -
30g minced anchovy fillets (optional)
09 -
1/2 teaspoon garlic powder
10 -
1/2 teaspoon onion powder
11 -
1/2 teaspoon salt
12 -
1/4 teaspoon ground black pepper (or to taste)
→ Salad Ingredients
13 -
1 large head of Romaine lettuce
14 -
Cheese shavings (1/4 cup Parmesan or plant-based alternative)
15 -
2 soft-boiled eggs, peeled and cut into quarters
16 -
2 tablespoons chopped chives for garnish
# Instructions:
01 -
In a small bowl, mix together olive oil, oregano, and salt. Put the chicken breasts into a ziplock bag, pour the marinade in, and make sure everything's well coated. Let it chill in the fridge for an hour, or overnight if you've got time.
02 -
Combine every dressing ingredient in a bowl, cover it up, and pop it in the fridge until you're ready to use it.
03 -
Take the marinated chicken out and let it sit on the counter for 15 minutes. Heat up a grill or pan over medium-high heat. Cook the chicken until golden, about 8 to 10 minutes per side. Let it rest for a couple of minutes before slicing it up.
04 -
Boil the eggs for 4 minutes and then peel them. Chop the Romaine leaves into smaller pieces.
05 -
In a large bowl, toss the chopped lettuce with the dressing. Add the chicken slices and quartered eggs on top. Sprinkle the Parmesan and chopped chives over everything. Adjust the salt and pepper to your liking.
# Notes:
01 -
Croutons and anchovies are up to you. Coconut yogurt and plant-based Parmesan are easier to digest.