Caesar Chicken Salad (Print Version)
# Ingredients:
→ Chicken Ingredients
01 -
4 organic chicken breasts
02 -
2 tablespoons of extra virgin olive oil
03 -
1 tablespoon of dried oregano
04 -
1/2 teaspoon of unrefined salt
→ Sauce Ingredients
05 -
1 cup of plain Greek yogurt or coconut yogurt
06 -
Juice from half a lemon
07 -
1/2 teaspoon of onion powder
08 -
1/2 tablespoon of Dijon mustard
09 -
30g sliced anchovy fillets (optional)
10 -
1/4 teaspoon of ground black pepper (adjust to taste)
11 -
1/2 teaspoon of garlic powder
12 -
1/2 teaspoon of salt
→ Salad Ingredients
13 -
2 soft-boiled eggs, peeled and sliced into quarters
14 -
1 large head of romaine lettuce
15 -
2 tablespoons of chopped chives as garnish
16 -
1/4 cup of shredded or shaved Parmesan (or plant-based Parmesan)
# Instructions:
01 -
In a small bowl, stir together the olive oil, oregano, and salt. Toss the chicken breasts inside a ziplock bag with this mixture to coat them evenly. Let the bag sit in the fridge for at least an hour or overnight for the best flavor.
02 -
Combine everything listed for the sauce in a bowl, cover it up, and keep chilled until it's time to use.
03 -
Take the marinaded chicken out of the fridge and let it warm up to room temp for about 15 minutes. Heat a grill or frying pan on medium-high, then cook the chicken for 8 to 10 minutes per side, until it gets a nice golden color. Rest it for a few minutes before slicing.
04 -
Boil the eggs for 4 minutes, then peel and chop the lettuce into bite-sized pieces.
05 -
In a large bowl, toss together the lettuce, the sliced chicken, and the quartered eggs. Pour the sauce on top, sprinkle Parmesan, and finish with chives. Adjust salt and pepper if you like.
# Notes:
01 -
Croutons and anchovies are optional. Swap coconut yogurt and plant-based Parmesan if you prefer them for easier digestion.