Low Carb Chicken Caesar Salad
User Reviews
4.9
48 reviews
Excellent
Low Carb Chicken Caesar Salad
Report
Easy Caesar Salad made with chicken, boiled eggs, and avocados, and tossed with a delicious homemade dressing.
Share:
Ingredients
For chicken:
- 2 Tablespoons olive oil
- 1 Tablespoon dried oregano
- 1/2 teaspoon kosher salt
- 4 chicken breasts skinless, boneless
For Dressing:
- 1 cup plain greek yogurt
- Juice of 1/2 lemon
- 1 ounce anchovy fillets minced, optional
- 1/2 Tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon ground pepper or to taste
For salad:
- 4 hard-boiled eggs peeled and quartered
- 1 large Romaine or Cos lettuce chopped into large pieces
- 2 medium avocado pitted and chopped
- 1/4 cup Parmesan Cheese shaved or grated
- 2 Tablespoons chopped chives to garnish
Instructions
- Whisk olive oil, oregano, and salt to a small mixing bowl. Place the chicken breast into a ziplock bag, pour the prepared rub, and seal the bag.
- Gently press the marinade around the chicken to coat evenly. Refrigerate and let marinate for at least 1 hour (or overnight if time allows)
- Mix all the dressing ingredients to a bowl, cover and refrigerate until ready to use.
- When ready to cook the chicken take it out of the fridge and let it sit on the counter for about 15 minutes to allow it to get to room temp.
- Heat a large skillet or a grill over medium-high heat. Cook the marinated chicken for 6-8 minutes without moving. Avoid pressing and prodding.
- After 6-8 minutes flip the chicken and cook on the second side until golden brown, about 4-6 minutes.
- While the chicken is cooking, boil the eggs. Chop the lettuce into large pieces and slice the avocado into chunks.
- Once the chicken is done, remove from the pan/grill and transfer to a cutting board. Allow it to sit for a few minutes, then slice and set aside.
- Peel and slice the eggs into quarters and set aside.
- For assembling, place the chopped lettuce and avocado in a large salad bowl. Add eggs and sliced chicken.
- Drizzle the prepared dressing all over the chicken. Sprinkle with grated parmesan cheese and top with chives.
- Taste and adjust the salt and pepper, if needed.
Notes
- Substitutes:
- Anchovy is optional if you don't like them
- Storage: Place leftovers in a container and store them in the fridge for up to 3 days. Serve cold. Do not freeze
- Avocado or olive oil
- Anchovy is optional if you don't like them
- Romane, head lettuce, or any mixed greens of your choice.
Nutrition Information
Show Details
Calories
644kcal
(32%)
Carbohydrates
15g
(5%)
Protein
66g
(132%)
Fat
36g
(55%)
Saturated Fat
7g
(35%)
Cholesterol
342mg
(114%)
Sodium
958mg
(40%)
Potassium
1570mg
(45%)
Fiber
9g
(36%)
Sugar
3g
(6%)
Vitamin A
1518IU
(30%)
Vitamin C
17mg
(19%)
Calcium
254mg
(25%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 644 kcal
% Daily Value*
| Calories | 644kcal | 32% |
| Carbohydrates | 15g | 5% |
| Protein | 66g | 132% |
| Fat | 36g | 55% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 342mg | 114% |
| Sodium | 958mg | 40% |
| Potassium | 1570mg | 33% |
| Fiber | 9g | 36% |
| Sugar | 3g | 6% |
| Vitamin A | 1518IU | 30% |
| Vitamin C | 17mg | 19% |
| Calcium | 254mg | 25% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
Other Recipes
You'll Also Love
