Until recently, I was not a huge fan of caesar salads. I would have never chosen one from a menu, but now the flavors are some of my favorite! I enjoy the tangy, salty dressing, and the crunch of the salad. This Chicken Caesar Salad is not a traditional caesar, but it is healthy, and the flavors are there. If you were to leave the parmesan off the salad, it would be dairy free. The dressing is much healthier than the kind from a restaurant or out of a bottle from the grocery store, and it works well to use as a marinade for the chicken.
Below is a picture of some of the prep, including the croutons. I used gluten free bread, and made some very simple homemade croutons.
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Ingredients
- 4 boneless chicken breasts
- 3-4 lemons juiced
- 4 cloves garlic peeled
- 8 Tbsp avocado mayonnaise
- 1/2 tsp black pepper
- 1/4 tsp sea salt
- 2 tsp dried oregano
- 2+ Tbsp Worcestershire (add 1 extra tsp if desired)
- 4 slices gluten free bread
- 3 Tbsp olive oil
- salt and pepper
- romaine lettuce washed, dried, and chopped
- Parmesan cheese (optional!) grated or shaved
- 1 avocado quartered
Ingredients
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Instructions
- In a blender, mix the lemon juice, garlic cloves, mayonnaise, pepper, salt, oregano, and Worcestershire until well blended.
- Place the chicken breasts in a large freezer bag. Pour in half of the dressing. Marinate in the refrigerator for at least 1 hour. Set aside the remaining dressing to use on the salad.
- Remove the chicken from the refrigerator 30 minutes before grilling. Preheat the grill on medium heat. Grill the chicken until cooked through, with an internal temperature of at least 165 degrees.
- While the chicken is sitting out, before grilling, preheat the oven to 350. Slice the bread into small cubes. Toss in a bowl with olive oil, salt and pepper. Lay them out on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until golden brown.
- Chop the romaine. When the chicken is finished cooking, slice into thin pieces. Cut the avocado so that each person receives 1/4 of an avocado.
- Toss the romaine and some parmesan (if desired) and half of the croutons together with a couple spoonfuls of the dressing. Place salad into individual bowls and top with chicken, avocado, additional parmesan, croutons, and dressing. Add freshly cracked black pepper if desired.
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Davis wanted me to take a picture of his plate, too. 🙂
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