Servings: 4 servings
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
- 2 tbsp. Olive Oil
- 1 tbsp. Dried oregano
- 1/2 tsp Kosher salt
- 4 Chicken breasts, skinless, boneless
For Dressing
- 1 cup Plain Greek yogurt
- Juice of 1/2 Lemon
- 1 oz. Anchovy filets minced, optional
- 1/2 tbsp. Dijon mustard
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/2 tsp Kosher salt or to taste
- 1/4 tsp 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 tbsp. Chopped chives to garnish
Instructions
- Combine olive oil, oregano, and salt in a small mixing bowl. Next, put the chicken breast in a ziplock bag and pour the prepared seasoning over it. Seal the bag and gently coat the chicken with the marinade. Refrigerate the bag for at least an hour or overnight if possible.
- Prepare the dressing by mixing all the ingredients in a bowl. Cover the bowl and refrigerate until ready to use.
- When cooking the chicken, remove it from the fridge and let it sit on the counter for about 15 minutes to bring it to room temperature. Heat a large skillet or grill over medium-high heat. Cook the marinated chicken for 6-8 minutes without moving it, avoiding pressing or prodding. After that time, flip the chicken and cook on the other side until it turns golden brown, which should take approximately 4-6 minutes.
- While the chicken is cooking, boil the eggs and chop the lettuce into large pieces. Slice the avocado into chunks. Once the chicken is done, remove it from the pan or grill and let it rest on a cutting board for a few minutes. Then, slice the chicken into pieces and set it aside. Peel and cut the eggs into quarters and set them aside as well.
- Place the chopped lettuce and avocado in a large bowl to assemble the salad. Add the sliced chicken and eggs. Drizzle the prepared dressing over the top of the salad. Sprinkle-grated parmesan cheese and chives on top. Taste the salad and adjust the seasoning with salt and pepper.
Other Low-Carb Chicken Recipes
Nutrition Facts
Calories: 644kcal
Fat: 36g
Protein: 66g
Carbohydrates: 15g
Fiber: 9g
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 Low-Carb Chicken Caesar Salad
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.