Servings: 4 servings
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
For the chicken:
- 2 tablespoon Olive Oil
- 1 tablespoon Dried Oregano
- 1/2 teaspoon Kosher Salt
- 4 Chicken Breasts skinless, boneless
For Dressing:
- 1 cup Plain Greek Yogurt
- Juice of 1/2 lemon
- 1-ounce Anchovy fillets minced, optional
- 1/2 tablespoon Dijon Mustard
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Kosher Salt or to taste
- 1/4 teaspoon Ground Pepper or to taste
For salad:
- 4 Hard-boiled eggs peeled and quartered
- 1 large Romaine or Cos lettuce chopped into large pieces
- 2 medium Avocados pitted and chopped
- 1/4 cup Parmesan cheese shaved or grated
- 2 tablespoon Chopped chives to garnish
Instructions
- Mix salt, oregano, and olive oil in a small mixing bowl. In a ziplock bag, put the chicken breast, add the prepared rub, and seal the bag.
- To equally distribute the marinade, gently massage it around the chicken. Marinate in the refrigerator for at least one hour (or overnight if time allows)
- In a bowl, combine all the dressing ingredients; cover and refrigerate until ready to use.
- Take the chicken out of the fridge approximately 15 minutes before you’re ready to cook it so it can come to room temperature.
- Over medium-high heat, preheat a grill or a large skillet. Cook the marinated chicken without moving for 6 to 8 minutes. Avoid pressing and prodding.
- After 6 to 8 minutes, flip the chicken and cook on the second side until golden brown for about 4-6 minutes.
- Boil the eggs while the chicken is cooking. Slice the avocado into chunks and chop the lettuce into large pieces.
- Remove the cooked chicken from the pan or grill and transfer it to a cutting board. Allow it to sit for a few minutes, then slice and set aside.
- Peel and slice the eggs into quarters and set aside.
- Place the avocado and lettuce in a large salad dish and assemble. Add the eggs and chicken slices.
- Over the chicken, drizzle the prepared dressing. Sprinkle some grated parmesan cheese and chives on top.
- Taste and add more salt or pepper if needed.
Notes for Substitutes:
- Avocado or olive oil
- Anchovy is optional if you don’t like them
- Romane, Coss lettuce, or mixed greens
Other Keto Chicken Recipes
Nutrition Facts
Calories: 644kcal
Carbohydrates: 15g
Protein: 66g
Fat: 36g
Saturated Fat: 7g
Cholesterol: 342mg
Sodium: 958mg
Potassium: 1570mg
Fiber: 9g
Sugar: 3g
Vitamin A: 1518IU
Vitamin C: 17mg
Calcium: 254mg
Iron: 4mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Chicken Caesar Salad
Place leftovers in a container and store them in the fridge for up to 3 days. Serve cold. Do not freeze.
