4.8 from 36 votes
Skinny Chicken and Avocado Caesar Salad
A beautiful Caesar salad with grilled chicken pieces; creamy avocado slices; eggs and crispy bacon! Turning salad into a main meal!
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 serves
Calories: 559 kcal
Course:
Main Course , Salad , Lunch
Cuisine:
Italian
Ingredients
Salad:
- ½ loaf ciabatta sliced
- 1 lbs whole Chicken Breast fillets skinless and boneless, halved horizontally to make 4 fillets
- 1 tablespoon garlic powder
- 2 tablespoons dried parsley flakes
- 1 pinch salt
- 7 oz shortcut bacon cut into strips
- 2 large eggs boiled soft of hard boiled, sliced
- 2 heads baby cos lettuce washed and dried
- 1 medium avocado sliced
- ½ cup shaved Parmesan cheese
Dressing:
- ⅔ cup Greek yogurt
- 1 tablespoon olive oil
- 2 cloves garlic crushed
- 2 fillets anchovy finely chopped, or sub with 2 tablespoons black pitted olives, chopped finely and 1 teaspoon fish sauce
- ½ large lemon juiced
- 3 tablespoons freshly grated Parmesan cheese
- 2 pinches salt and pepper for seasoning
Instructions
- Preheat the oven to grill/broil settings on medium - high heat. Place the bread slices onto an oven tray; drizzle with olive oil and bake in the oven (on middle shelf) until crispy. While bread is grilling, prepare chicken:
- Rub the chicken breast with the garlic powder, parsley flakes and salt. Heat a non stick grilling pan/skillet with a drizzle of olive oil and fry chicken until golden on both sides. Remove the chicken and set aside onto a warm plate. Add the bacon strips to the same pan, and fry until golden and crispy. While the bacon is frying, boil your eggs to your liking (and don't forget to check your bread in the oven)!
Cup of Yum
To make the Caesar Yogurt Dressing:
- Combine yogurt, oil, garlic, anchovies, lemon juice and parmesan. Whisk until well combined; add salt and pepper to your tastes, and whisk again. Taste test.
Assemble Salad:
- Combine lettuce with the chicken and bacon strips; eggs (halved); avocado slices; shaved parmesan cheese; and bread pieces (halved). Pour over the dressing; mix well to combine, and serve!
Notes
- Option to substitute anchovies with 2 tablespoons black pitted olives, chopped finely and drizzled with 1 teaspoon fish sauce, or leave it out completely.
- substitute anchovies with 2 tablespoons black pitted olives, chopped finely and drizzled with 1 teaspoon fish sauce, or leave it out completely.
Nutrition Information
Calories
559kcal
(28%)
Carbohydrates
40g
(13%)
Protein
54g
(108%)
Fat
20g
(31%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.02g
Cholesterol
163mg
(54%)
Sodium
1.672mg
(0%)
Potassium
920mg
(26%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
1.519IU
(0%)
Vitamin C
9mg
(10%)
Calcium
217mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4serves
Amount Per Serving
Calories 559
% Daily Value*
| Calories | 559kcal | 28% |
| Carbohydrates | 40g | 13% |
| Protein | 54g | 108% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 163mg | 54% |
| Sodium | 1.672mg | 0% |
| Potassium | 920mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 1.519IU | 0% |
| Vitamin C | 9mg | 10% |
| Calcium | 217mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.