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Chicken Caesar salad, increased portion of chicken, omit dressing

average rating is 3 out of 5, based on 150 votes

Craving a wholesome and satisfying meal that won't spike your blood sugar levels? Look no further! Our mouthwatering low-carb, high protein Chicken Caesar salad omits the dressing for a guilt-free, diabetic-friendly twist on a classic favorite.

Serving suggestions/tips:

Serve with a side of grilled asparagus for extra nutrients and a delicious combo.

Add a sprinkle of crushed almonds or walnuts for some crunch and extra protein.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Low-carb high protein diabetic-friendly gluten-free grain-free keto-friendly nut-free egg-free low-calorie low-sugar diabetic healthy lunch dinner easy-to-make

Ingredients

2 boneless, skinless chicken breasts (about 8 oz each)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
8 cups chopped romaine lettuce
1/4 cup grated Parmesan cheese
2 boiled eggs, sliced
1/4 cup cherry tomatoes, halved
1/4 cup sliced cucumber
1 tablespoon chopped fresh parsley
Lemon wedges (optional, for serving)

Directions

Preheat your oven to 425°F (220°C).
Season the chicken breasts with garlic powder, paprika, salt, and pepper. Drizzle the olive oil over the chicken and rub the seasoning evenly onto both sides.
Heat a non-stick skillet over medium-high heat. Add the chicken breasts and cook for about 3-4 minutes per side until they get a nice sear.
Transfer the skillet with the chicken to the preheated oven and cook for an additional 10-12 minutes or until the chicken reaches an internal temperature of 165°F (74°C). Once done, remove the chicken from the oven and let it rest for a few minutes.
While the chicken is resting, prepare the salad. Divide the chopped romaine lettuce between two large bowls.
Slice the cooked chicken into strips and place half of the chicken on each salad.
Top the salads with grated Parmesan cheese, boiled egg slices, cherry tomatoes, sliced cucumber, and chopped fresh parsley.
If you like an extra burst of flavor, squeeze some fresh lemon juice over the salad before serving.