The best salad with healthy caesar dressing
When life hands you chicken, pair it with fresh French bread and Greek yogurt and create a healthy chicken caesar salad! From the chicken and dressing to the salad and croutons, we’re making it all from scratch – the healthy way!
This healthy chicken caesar salad recipe uses real, flavorful ingredients. It all comes together as a juicy, refreshing salad that’s equally as filling and satisfying as it is yummy! Between the carefully (and simply) seasoned chicken and the totally loaded dressing, we’re pulling out all the stops to make this dish.
It’s perfect as an appetizer, side, or main course!
The best salad with healthy caesar dressing
When life hands you chicken, pair it with fresh French bread and Greek yogurt and create a healthy chicken caesar salad! From the chicken and dressing to the salad and croutons, we’re making it all from scratch – the healthy way! This healthy chicken caesar salad recipe uses real, flavorful ingredients. It all comes together as a juicy, refreshing salad that’s equally as filling and satisfying as it is yummy! Between the carefully (and simply) seasoned chicken and the totally loaded dressing, we’re pulling out all the stops to make this dish. It’s perfect as an appetizer, side, or main course! Ingredients in healthy caesar salad
Since we’re making this dish from scratch in all areas, we’re working with four sections of ingredients: the chicken, croutons, dressing, and salad. We’ll prepare everything in that order.
Chicken
Chicken breasts: First up, you’ll need 3 large chicken breasts, butterflied and cut in half through the middle. This will amount to 6 thin pieces.
Salt & pepper: A dash of salt and pepper goes a very long way!
Avocado oil: 2 tbsp of avocado oil will be used to cook the chicken.
Croutons
French bread: To make croutons, start with 1/2 a loaf of French bread, and cut it into cubes.
Avocado oil: 2 tbsp of avocado oil will be drizzled over the bread pieces to help them bake to golden perfection.
Garlic: Include 2 cloves of minced garlic for flavor.
Salt & pepper: Last but not least, include a pinch of salt and pepper.
Dressing
Greek yogurt: 1/3 cup of plain Greek yogurt will serve as the base of our dressing.
Mayonnaise: This will be followed by 1/3 cup of mayo, our other base ingredient.
Parmesan: Next up, use 3 tbsp of parmesan cheese for flavor (and always appreciated cheesiness).
Garlic: Include 2 cloves of minced garlic.
Lemon juice: 1 tbsp of lemon juice will add zest. Though only 1 tbsp, this ingredient adds so much to the dish!
Worcestershire sauce: Next, include 1 tbsp of Worcestershire sauce.
Dijon mustard: 2 tsp of dijon mustard adds a tangy but slightly spicy taste.
Anchovy paste: 2 tsp anchovy paste provides that classic caesar dressing flavor!
Avocado oil: Include 1 tbsp of avocado oil for texture.
Salt and Pepper: Last but not least, add 1/2 tsp of salt and pepper (each).
Salad
Romaine: For the salad, start with 3 whole hearts of romaine, chopped into small pieces.
Parmesan: Finish things off with 1/3 cup of parmesan cheese! You can never have too much of this ingredient.
Tools needed to make this dish
Standard tools are needed to create caesar salad, in addition to 4 measuring cups. I like to gather all of my tools beforehand so everything is right where I need it when I’m ready for it.
Cutting board
Chopping knife
Baking sheet
Parchment paper
Cast iron skillet
Spatula or tongs
You’ll need the following measuring cups to measure out your ingredients: 1/2 tsp, 1 tsp, 1 tbsp, and 1/3 cup. How to make healthy chicken caesar salad
Consisting of four parts, healthy caesar chicken salad comes together much easier than you may expect. We’ll start by cooking the chicken on the stove, followed by baking the croutons and mixing the dressing. Finally, we’ll assemble the salad! First up is the chicken. Preheat the oven to 190 C (375°F) and line a baking sheet with parchment paper. In a cast iron skillet, heat 2 tbsp of avocado oil. Season the chicken with salt and pepper on both sides. Cook the chicken in the skillet until completely cooked, flipping halfway. Remove from the heat when the internal temperature reaches 70 C (165°F). While the chicken is cooking, mix the bread cubes in a bowl with avocado oil, garlic, salt, and pepper. Pour the tossed bread onto the parchment paper lined baking sheet band bake for 12-15 minutes, or until golden brown. Toss halfway through. Then, to make the dressing, whisk all of the ingredients together in a bowl. Taste and adjust to your seasoning needs. Prep the salad by adding the lettuce to a big bowl and tossing with 2/3 of the dressing. Add the sliced chicken, croutons, parmesan cheese, and remaining dressing on top. Recipe Tips Here are some quick tips for making homemade chicken caesar salad. Chicken temperature Chicken should reach an internal temperature of at least 70 C (165°F) before being removed from the heat. Store bought Caesar dressing You can most definitely use your favorite store-bought dressing for this recipe if that’s easier for you! The dressing is a big part of the healthy twist that this recipe provides, but whatever you prefer totally works. Skipping the anchovy paste Not a fan of anchovies, or just prefer the dressing without? Skip the paste! This simple swap won’t alter the flavor too extremely. In fact, the lemon juice should hide the fact that it’s missing! Healthy caesar salad benefits To make this caesar salad healthier than what you’d find in a restaurant or grab-and-go container, I paid special attention to the dressing. The dressing in caesar salad is where you get the bulk of the calories (as is the case with most salads), so this was a main focus! To achieve a healthier result, I went with a Greek yogurt and mayonnaise combo versus using solely mayo. This cut the mayo in half and snuck in extra protein at the same time! I stuck with the dijon, lemon juice, and Worcestershire sauce because you can never go wrong with too many flavorings. In total, this salad provides a lot of benefits. Protein is a big one, with grams flowing in from the chicken, Greek yogurt, and even the parmesan! Other nutrients that this dish provides include calcium, fiber, and Vitamin C. Storing leftover caesar salad Have extras? You can keep them for about 2-4 days. I recommend storing all parts (chicken, salad, croutons, dressing) separately to prevent soggy croutons or dressing-drenched lettuce! If stored this way, your leftovers should stay crunchy.
Enjoy!
(Thank you: erinliveswhole.com)
Here is a Vegan Version of the Ceasar Salad:
This vegan Caesar salad with garlicky chickpea croutons is so easy to make and absolutely the BEST!
Recipe is dairy free, egg free and perfect for lunch, dinner or make ahead meals.
INGREDIENTS
3 heads romaine lettuce, chopped
1 avocado, sliced (optional)
Chickpea Croutons
1 can (15oz) chickpeas (garbanzo beans), drained and rinsed
1 tablespoon olive oil
3/4 teaspoon garlic powder
generous pinch mineral salt
Caesar Dressing
3/4 cup raw cashews
1/2 cup water
2 garlic cloves
2 teaspoons capers
1 tablespoon vegan worcestershire (I use Annie’s)
2 teaspoons dijon mustard
juice of 1 medium lemon or 1 teaspoon apple cider vinegar
generous pinch of mineral salt & fresh cracked pepper
INSTRUCTIONS Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or silpat. Chickpea Croutons: Place rinsed chickpeas between a clean dish cloth, and gently rub them to dry, removing any of the loose skins. Place chickpeas on a prepared baking sheet, drizzle with oil and toss to coat, sprinkle with garlic powder and salt. Arrange chickpeas in a single layer, and garlic cloves (from the dressing), and bake for 40 – 45 minutes, stirring every 10 minutes or so. Remove the garlic if they seem to be getting too baked (especially if they are on the smaller side). Once done, set aside. Caesar Salad Dressing: Soak the cashew in hot water (not boiling) for 5 minutes, drain. In a high speed or personal blender, add the cashews, water, roasted garlic cloves, capers, worcestershire, dijon, lemon juice, salt & pepper, blend until creamy smooth. Makes about 1 cup. Assemble Caesar Salad: Place the chopped romaine in a large mixing bowl, add as much or as little of the dressing as you like, you may have some leftover, and give a good toss. Top with chickpea croutons, avocado, and a sprinkle of Almond Parmesan. Serves 3 – 4 Store: Leftover salad and dressing will stay fresh in the refrigerator for up to 5 – 6 days in covered containers.
NOTES
If you don’t have capers, no worries, the caesar dressing is just as great without them!
If you can find vegan Worcestershire or are looking for a gluten free option, try using a mixture of:
2 teaspoons coconut amins or tamari
1/4 teaspoon lemon juice
1/4 teaspoon cane sugar or pure maple sugar
dash of hot sauce
Alternatively, replace the worcestershire with 1 teaspoon of mellow miso and tamari for a delicious umami flavor. Add more of each ingredient as needed.
RECOMMENDED EQUIPMENT: I use my small blender to blend the caesar dressing. It works great for small jobs like this and cleans up easily.
Almond Parmesan:
INGREDIENTS
1 cup raw almonds (either with skins or without)
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1/2 teaspoon or so mineral salt
INSTRUCTIONS Place all ingredients into the bowl of a food processor/blender and process until your desired consistency. Add more nutritional yeast, garlic powder and salt to taste. That’s it – it’s ready to sprinkle on soups, pastas, salads, pizza, even sandwiches may benefit from a sprinkle or two! Makes about 1 cup. Serves 8, 2 tablespoons per serving. Store: Leftovers can be kept in an airtight container in the fridge or pantry, and will last up to a couple months if you have it around that long. Will last longer in the fridge.
NOTES Using almonds without the skin will give a lighter color. I use with the skins here but feel free to try without. Also, you can try using almond meal instead of grinding your own almonds. Just add all the ingredients in a medium size bowl and mix well, or pulse in a food processor until combined.
(Thank you: simple-veganista.com)
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