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This Caesar salad remix keeps all the flavor of the classic but is way lower in carbs. It’s a great main dish thanks to the fresh romaine and the punchy marinated chicken.
This came together on a whim one night with gluten-free friends. Now, it's my go-to Sunday lunch by the pool—we can't get enough of it.
Irresistible Ingredients
- Organic chicken breasts: tastier and better for you, try to get similar-sized pieces for even cooking
- Unrefined salt: keeps the natural minerals and boosts all the flavors
- Dried oregano: gives that classic herby punch that just works with poultry
- Extra virgin olive oil: brings those Mediterranean notes and healthy fats
- Lemon juice, freshly squeezed: gives the sauce its tangy kick
- Greek yogurt or coconut yogurt: makes the dressing creamy and light without getting heavy
- Minced anchovy fillets: optional but they really bring an umami boost
- Dijon mustard: ties the sauce together and adds a spicy edge
- Garlic powder and onion powder: load in more flavor without extra chopping
- Salt n’ pepper: throw in to taste and bring everything together
- Soft-boiled eggs: creamy and throw in extra protein
- Crisp romaine lettuce: get those crunchy, bright green leaves for the best bite
- Parmesan shavings or plant-based parmesan: that cheesy salty finish you can’t skip
- Chopped chives: sprinkle for color and freshness
Step-by-Step Simple Directions
- Marinade prep:
- Mix up the olive oil, oregano, and salt in a small bowl till it looks even. Your chicken will be so juicy and flavorful after hanging out in this mix.
- Marinate the chicken:
- Drop the breasts into a sealed container and coat them well in your marinade. Give them a bit of a gentle rub to make sure they’re covered. Pop it all in the fridge for at least an hour—overnight is even better for max flavor.
- Make the sauce:
- Put all your dressing stuff in a medium bowl. Give it a good whisk until it’s nice and smooth. Keep it covered in the fridge till you need it—lets all the flavors come together.
- Cook the chicken:
- Pull the chicken out of the fridge about 15 minutes before you want to cook. Heat up a skillet on medium-high. Pop the chicken in, cook 8 minutes without moving, then flip and keep cooking another 6 minutes, or until it’s really golden and hits 74°C inside.
- Eggs and greens:
- While the chicken's going, boil your eggs for exactly 4 minutes for that gooey center, then chill them in cold water. Wash and dry the romaine and tear it up so it’s easy to eat.
- Put it all together:
- Layer the romaine in a big bowl. Toss on the sliced chicken and quartered eggs. Drizzle over the dressing. Scatter over the parmesan and chives. Dig in!
What really makes this whole salad is high-quality chicken. The meat is firmer and tastes way deeper. My kids surprised me the first time they tried it—they didn’t think a “green” dish could be so good!
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Keeping It Fresh
This Caesar holds up well for about three days in a sealed container in the fridge. For best crunch, keep the dressing separate and add it just before eating. You can prep every piece ahead, then toss it together when you’re ready for a fast weeknight meal.
Swaps and Tweaks
This dish is a breeze to make fit any diet needs. Skip the greek yogurt for coconut yogurt and use a nut-based parmesan for a dairy-free version. If you’re vegetarian, just swap the chicken for marinated tofu cubes or roasted chickpeas for that protein kick.
Fun Origins
Most folks think Caesar salads are Italian, but they actually started in Mexico. Restaurateur Caesar Cardini invented it in Tijuana back in the 1920s, making it table-side for some flair. This fresh low-carb take keeps the key flavors but uses more modern and eco-friendly, organic, and local stuff.
Frequently Asked Questions
- → What's the best way to marinate chicken for this dish?
Combine olive oil, oregano, and a little salt, then coat the chicken well. Pop it in the fridge for at least one hour.
- → Can I swap the yogurt in the dressing?
Yes, plain Greek yogurt or plant-based options like coconut yogurt work wonderfully as substitutes.
- → What's the easiest way to cook soft-boiled eggs?
Boil them for about four minutes, then dunk them into cold water to cool before peeling.
- → Can I include croutons in this salad?
Definitely! You can use gluten-free croutons or ones made from ancient grains like spelt for added crunch.
- → How long will this salad stay fresh?
Leftovers can be kept in an airtight container in the fridge for up to three days.