Paleo Caesar Salad with Grilled Chicken
Elevate your salad game with this Paleo Caesar Salad with Grilled Chicken—a fresh, wholesome twist on the classic recipe that's both dairy-free and grain-free. Tender, marinated chicken breasts are grilled to perfection, then paired with crisp romaine lettuce, creamy avocado, and a tangy homemade Caesar dressing crafted from simple ingredients like anchovies, Dijon mustard, egg yolk, and coconut aminos. Nutritional yeast takes the place of traditional Parmesan, delivering a cheesy flavor without the dairy. Finished with capers for a punch of briny goodness, this salad is packed with bold flavors and nutrients, making it the perfect healthy lunch or dinner option. Whether you're following a Paleo lifestyle or simply looking for a delicious, guilt-free meal, this Paleo Caesar Salad with Grilled Chicken will quickly become a household favorite.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic cloves, minced
- 1 head romaine lettuce, chopped
- 1 whole avocado, diced
- 2 fillets anchovy fillets, finely chopped
- 1 teaspoon Dijon mustard
- 1 whole egg yolk
- 1 teaspoon coconut aminos
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 1 tablespoon capers
- 2 tablespoons nutritional yeast
Instructions
In a small bowl, combine 1 tablespoon of olive oil, 1 tablespoon of lemon juice, 1 minced garlic clove, 0.25 teaspoon of salt, and 0.25 teaspoon of black pepper. Whisk together to create a marinade.
Place the chicken breasts in a ziplock bag or shallow dish, pour the marinade over them, and let it marinate in the refrigerator for at least 15 minutes.
Heat a grill or grill pan over medium-high heat. Grill the marinated chicken breasts for about 6-8 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the grill and set aside to rest.
In a large salad bowl, add the chopped romaine lettuce and diced avocado.
In a blender or food processor, combine the remaining olive oil, lemon juice, minced garlic, chopped anchovy fillets, Dijon mustard, egg yolk, coconut aminos, remaining pepper, and salt. Blend until smooth and creamy to make the dressing.
Slice the rested chicken into strips and add to the salad along with the capers and dressing. Toss the salad gently to combine all the ingredients thoroughly.
Sprinkle nutritional yeast over the salad as a finishing touch to give it a cheesy flavor without dairy.
Serve the salad immediately and enjoy your healthy Paleo Caesar Salad with Grilled Chicken.
Nutrition Facts
Calories |
1335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.1 g | 91% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 490 mg | 163% | |
| Sodium | 2595 mg | 113% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 9.4 g | ||
| Protein | 132.7 g | 265% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 328 mg | 25% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3504 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
