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Chicken Caesar Salad

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

Pair with roasted Brussels sprouts or grilled zucchini for a complete meal.
Add a side of cauliflower rice for a fiber-rich, low-carb addition.
For extra flavor, top with fresh black pepper and a squeeze of lemon.

Serves

Prep Time

N/A

Total Time

N/A

Calories

290 Protein

38 Fat

9 Carbs

6 Tags:

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Ingredients

For the Chicken

1 lb boneless, skinless chicken breast (organic recommended)
1 tbsp extra virgin olive oil
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
¼ tsp sea salt
¼ tsp black pepper

For the Caesar Dressing

½ cup plain Greek yogurt (full-fat or low-fat)
1 tbsp lemon juice
1 tbsp Dijon mustard (no sugar added)
1 tsp Worcestershire sauce (no sugar added)
1 clove garlic, minced (organic recommended)
½ tsp sea salt
¼ tsp black pepper
2 tbsp unsweetened almond milk (to thin, if needed)
1 tbsp grated Parmesan cheese (optional)

For the Salad

4 cups chopped romaine lettuce (organic recommended)
¼ cup shredded Parmesan cheese (optional)
½ cup cherry tomatoes, halved (organic recommended)
1 tbsp pumpkin seeds (for crunch, optional)

Directions

Step 1: Cook the Chicken

Preheat grill or stovetop pan to medium-high heat.
In a bowl, mix olive oil, garlic powder, onion powder, paprika, salt, and pepper.
Coat the chicken breasts evenly with the seasoning mixture.
Grill or cook in a pan for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C).
Remove from heat, let rest for 5 minutes, then slice into strips.

Step 2: Make the Caesar Dressing

In a bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, garlic, salt, and pepper.
Stir in almond milk to reach desired consistency.
Mix in Parmesan cheese (if using).

Step 3: Assemble the Salad

In a large bowl, toss chopped romaine, cherry tomatoes, and pumpkin seeds.
Add grilled chicken slices on top.
Drizzle with Caesar dressing and toss gently.
Sprinkle with Parmesan cheese (if using) before serving.