Paleo Chicken Caesar Salad
Elevate your salad game with this Paleo Chicken Caesar Salad, a healthy and flavor-packed twist on the classic recipe that’s free of dairy, gluten, and processed ingredients! Juicy, marinated chicken breasts are grilled to perfection and paired with crisp romaine lettuce, crunchy almond flour "croutons," and a creamy homemade Caesar dressing made with olive oil, lemon juice, and a hint of anchovy for bold, savory flavor. This paleo-friendly recipe is perfect for meal prep, light lunches, or as a show-stopping centerpiece for casual dining. Quick to prepare in just 35 minutes, this crowd-pleasing salad is a testament to how wholesome eating can also be utterly delicious.
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Recipe Information
Ingredients
- 2 large chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 anchovy fillets
- 1 teaspoon Dijon mustard
- 1 large eggs
- 1 teaspoon coconut aminos
- 1 head romaine lettuce
- 2 tablespoons coconut oil
- 0.5 cup almond flour
- 2 tablespoons nutritional yeast
Instructions
Start by marinating the chicken breasts. In a small bowl, mix 1 tablespoon of olive oil, 1 tablespoon of lemon juice, one minced garlic clove, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Coat the chicken breasts with this mixture and set aside for 10 minutes.
Preheat a grill or skillet over medium heat. Cook the chicken breasts for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove from heat and let them rest.
While the chicken is cooking, prepare the Caesar dressing. In a blender, combine anchovy fillets, Dijon mustard, one raw egg, 1 tablespoon of lemon juice, 1 tablespoon of olive oil, remaining garlic clove minced, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and coconut aminos. Blend until smooth and creamy.
Wash and dry the romaine lettuce, then chop it into bite-sized pieces and place in a large salad bowl.
For the paleo croutons, heat 2 tablespoons of coconut oil in a pan over medium heat. Mix almond flour with nutritional yeast in a separate bowl. Form small clumps with this mixture and add to the pan. Sauté until golden and crisp, then remove from pan and let cool on a paper towel.
Slice the rested chicken breasts thinly.
To assemble the salad, add the sliced chicken on top of the romaine lettuce. Pour the homemade Caesar dressing over the salad, then toss gently to combine.
Top with the paleo croutons and serve immediately.
Nutrition Facts
Calories |
1875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.8 g | 152% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 535 mg | 178% | |
| Sodium | 5189 mg | 226% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 8.3 g | ||
| Protein | 166.1 g | 332% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 523 mg | 40% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1695 mg | 36% | |
*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.
