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Grilled Chicken Caesar Salad (No Croutons)

Grilled Chicken Caesar Salad (No Croutons)

Lunch
Prep Time
15min
Cook Time
15min
Servings
2
Calories
385
Chef's Note

For the safest Caesar dressing, use pasteurized egg yolks. If you're concerned about raw egg, you can substitute with 2 tablespoons of good quality mayonnaise. The anchovy fillets add authentic Caesar flavor but can be omitted if preferred - just add an extra pinch of salt to compensate.

Tags
lunch
low-carb
chicken
salad
gluten-free
grain-free
high-protein
keto-friendly
dairy
Ingredients

  • 2 medium (about 6 oz each) boneless, skinless chicken breasts

  • 2 tablespoons olive oil

  • 2 garlic cloves, minced

  • 1 lemon, zested and juiced

  • 2 romaine lettuce hearts, chopped

  • 1 cup cherry tomatoes, halved

  • 1/3 cup parmesan cheese, freshly grated

  • 2 anchovy fillets (optional)

  • 1 teaspoon dijon mustard

  • 1 egg yolk, pasteurized

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions
  • 1

    In a bowl, mix 1 tablespoon olive oil, 1 minced garlic clove, 1/2 teaspoon lemon zest, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

  • 2

    Place chicken breasts between plastic wrap and gently pound to even thickness (about 3/4 inch).

  • 3

    Add chicken to the marinade, coat evenly, and let sit for 10 minutes while preparing other ingredients.

  • 4

    Preheat grill or grill pan to medium-high heat.

  • 5

    Remove chicken from marinade and grill for 5-7 minutes per side until internal temperature reaches 165°F (75°C).

  • 6

    While chicken cooks, prepare the dressing: In a bowl, whisk together 1 tablespoon olive oil, 1 minced garlic clove, 1 egg yolk, 1 teaspoon dijon mustard, remaining lemon juice, anchovy fillets (mashed with a fork if using), 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

  • 7

    In a large bowl, toss the chopped romaine lettuce with half the dressing.

  • 8

    Divide the dressed lettuce between two plates and top with cherry tomatoes.

  • 9

    Let the grilled chicken rest for 5 minutes, then slice against the grain.

  • 10

    Arrange sliced chicken on top of the salads, drizzle with remaining dressing, and sprinkle with freshly grated parmesan cheese.

Nutrition Information (per serving)
385
Calories
42g
Protein
8g
Carbs
21g
Fat
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