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Chicken Caesar Salad with Homemade Dressing
Chicken Caesar Salad with Homemade Dressing
Elevate your weekdays with this delightful Chicken Caesar Salad featuring a homemade dressing that is not only flavorful but also refined sugar-free. This recipe serves four and is perfect for a quick lunch or a healthy dinner that the whole family will enjoy.One of the standout features of this salad is the homemade dressing. Unlike store-bought options that often contain added sugars and preservatives, this recipe allows you to control the ingredients, making it a healthier choice. The combination of Greek yogurt and sugar-free mayonnaise provides a creamy texture, while anchovy paste and garlic add depth of flavor. Preparing the dressing a night before is highly recommended, as it allows the flavors to meld beautifully.This Chicken Caesar Salad boasts a beautiful balance of flavors and textures. The crisp Romaine lettuce paired with the succulent, perfectly roasted chicken creates an irresistible dish. The savory notes of the Parmesan cheese entwined with the zesty dressing redefine this classic favorite. Moreover, if you prefer an umami kick, feel free to add one teaspoon of Worcestershire sauce to the dressing for an extra layer of flavor.
Ingredients
Dressing Ingredients:
- 1/2 cup sugar-free mayonnaise
- 1/2 cup Greek yogurt
- 1/2 tablespoon fresh lemon juice
- 1-2 cloves garlic large minced
- 1 teaspoon Dijon mustard
- 1-1/2 teaspoon anchovy paste
- Sea salt and black pepper to taste**
- 1/4 cup Parmesan cheese freshly grated
- 1/4 cup light olive oil
**Taste before adding additional salt because the anchovy paste is naturally briny.
Salad Ingredients:
- 1 lb. chicken breasts boneless, skinless
- 2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- Sea salt and black pepper to taste
- 1 head Romain lettuce large, cleaned, chopped, and dried completely
- 1/2 cup Parmesan cheese shaved + more for serving
Instructions
- Prepare the dressing by combining the mayonnaise, Greek yogurt, lemon juice, garlic, Dijon mustard, and anchovy paste in a medium-sized bowl. Season with salt and black pepper, to taste, and whisk to combine.
- Add grated Parmesan cheese to the dressing and stir to combine. Slowly drizzle the olive oil into the dressing and whisk until thoroughly incorporated into the mixture. Taste and season with additional salt and black pepper, if needed. Cover and refrigerate until ready to use.
- Place top oven rack in the center position and pre-heat to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking sheet.
- Arrange the chicken breasts on the prepared baking sheet and sprinkle evenly with the Italian seasoning, garlic powder, salt, and black pepper. Place the baking sheet in the pre-heated oven and roast for 20-25 minutes, or until the chicken is cooked through.
- Note: An instant-read thermometer inserted into the thickest part of the chicken should read just over 160°F when it is ready. The temperature will continue to rise several degrees while the chicken rests.
- Remove chicken from oven and cool for 10-15 minutes before slicing.
- To serve, assemble the salad by adding the chopped Romaine lettuce to a large mixing bowl. Add the shaved Parmesan and drizzle with 1/3 cup dressing. Gently toss to combine.
- Divide salad between chilled salad plates and top with the sliced chicken breast. Serve immediately with the remaining salad dressing and additional shaved Parmesan on the side. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
For best results, prepare the dressing the night before serving to allow the flavors a chance to fully develop.
*Always cook chicken to temperature, not by time. Actual cooking time will vary depending on several factors, including the starting internal temperature, thickness of the meat, and variations in individual oven temperatures. Check temperature with an instant-read thermometer after 15 minutes and adjust final cook time accordingly.
Nutrition
Calories: 438kcal (22%)Carbohydrates: 11g (4%)Protein: 36g (72%)Fat: 28g (43%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.03gCholesterol: 92mg (31%)Sodium: 727mg (32%)Potassium: 895mg (26%)Fiber: 4g (17%)Sugar: 4g (4%)Vitamin A: 13851IU (277%)Vitamin C: 9mg (11%)Calcium: 329mg (33%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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