Paleo Grilled Chicken Caesar Salad
Elevate your salad game with this Paleo Grilled Chicken Caesar Salad, a wholesome, flavor-packed twist on the classic favorite. Perfectly marinated and grilled chicken breasts team up with crispy prosciutto and soft boiled eggs for a satisfying protein boost, while crunchy romaine hearts form the fresh, nutrient-rich base. The creamy avocado Caesar dressing, crafted with tangy lemon juice, Dijon mustard, and savory anchovies, is completely dairy-free yet irresistibly decadent. Whether you follow a Paleo lifestyle or simply crave a healthy, gourmet salad, this recipe shines with its vibrant flavors and balanced textures. Ready in just 40 minutes, it's the ultimate guilt-free meal for lunch or dinner!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pieces large eggs
- 4 slices prosciutto
- 2 hearts romaine lettuce
- 1 piece ripe avocado
- 2 tablespoons lemon juice (for dressing)
- 1 teaspoon Dijon mustard
- 2 pieces anchovy fillets
- 1 clove garlic clove
- 2 tablespoons nutritional yeast
- 2 tablespoons water
Instructions
In a small bowl, combine 2 tablespoons of olive oil, 2 tablespoons of lemon juice, garlic powder, salt, and black pepper.
Place the chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it's well-coated. Marinate for at least 15 minutes.
Preheat your grill to medium-high heat. While the grill heats, boil the eggs for about 6-7 minutes for a medium-set yolk. Remove and place in ice water to cool.
On the grill, cook the marinated chicken breasts for about 6-8 minutes per side or until fully cooked and no longer pink inside. Remove from grill and let rest before slicing.
In a skillet over medium heat, cook the prosciutto slices until crispy, about 2-3 minutes per side. Transfer to a plate lined with paper towels to cool.
Prepare the dressing by blending the avocado, 2 tablespoons of lemon juice, Dijon mustard, anchovy fillets, garlic clove, nutritional yeast, and 2 tablespoons of water until smooth and creamy. Adjust seasoning to taste.
Slice the cooled boiled eggs and set aside.
Chop the romaine lettuce and place in a large serving bowl. Top with sliced grilled chicken, crispy prosciutto, sliced boiled eggs, and drizzle the avocado dressing over the salad.
Toss the salad gently to combine, ensuring everything is coated with the dressing. Serve immediately.
Nutrition Facts
Calories |
1911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 721 mg | 240% | |
| Sodium | 6046 mg | 263% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 11.4 g | ||
| Protein | 169.0 g | 338% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 690 mg | 53% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 4736 mg | 101% | |
*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.
