Chicken Caesar Salad
Chicken Caesar Salad is a high protein lunch or dinner made with seasoned chicken breast, crisp romaine lettuce, crunchy homemade croutons, and a lighter Caesar dressing. It is fresh, filling, and packed with flavour while keeping the macros balanced.
Equipment
- 1 Oven or Air Fryer
- 1 Small Bowl
- 1 Mixing Bowl
- 1 Chopping Board
- 1 Spoon
- 1 Knife
Ingredients
- 2 Chicken Breasts
- 2 Romaine Lettuce Heads (chopped)
- 1 Large Cucumber (chopped)
- 30 g Parmesan Cheese (shaved)
Chicken Seasoning
- 1 tsp Paprika
- 1 tsp Mixed Herbs
- 1 tsp All Purpose Seasoning
- 1 tsp Garlic Powder
- Salt
- Black Pepper
- Low-calorie Cooking Spray
Salad Dressing
- 100 g Fat Free Greek Yoghurt
- 20 g Parmesan cheese (grated)
- 30 g Lighter than Light Mayo
- 1 Garlic Clove
- 1 tsp Black Pepper
- 1 tsp Salt
- ½ Lemon
- 1 tsp Dijon Mustard
Croutons
- 60 g Baguette
- 1 tsp Garlic Powder
- 4 tbsp Light Cream Cheese
- Salt
- Black Pepper
- Low-calorie Cooking Spray
Instructions
- Make the Dressing:
- In a small bowl, mix together the grated Parmesan, crushed garlic, black pepper, salt, lighter than light mayonnaise, lemon juice, Dijon mustard, and fat free Greek yoghurt until smooth. Set the Caesar dressing aside in the fridge.
- Cook the Chicken:
- Pat the chicken breasts dry. Spray lightly with low calorie spray, then season both sides with paprika, mixed herbs, all purpose seasoning, garlic powder, salt, and black pepper.
- For the air fryer: Place the chicken breasts in the air fryer basket and cook at 200℃ (400℉) for 15 to 20 minutes, turning halfway, until fully cooked through.
- For the oven: Place the chicken breasts on a lined baking tray and cook at 200℃ (400℉) for 20 to 25 minutes, or until cooked through.
- Leave the chicken to rest for 5 minutes, then slice into strips.
- Make the Croutons:
- Chop the baguette into cubes and add to a bowl. Spray lightly with low calorie spray, then season with garlic powder, salt, and black pepper. Toss well to coat.
- For the air fryer: Cook at 180℃ (350℉) for 4 to 6 minutes, shaking halfway, until golden and crisp.
- For the oven: Spread on a baking tray and bake at 200℃ (400℉) for 8 to 10 minutes, turning once, until crisp and lightly golden.
- Add the chopped romaine lettuce and sliced cucumber to a large bowl or serving plates.
- Spoon over the Caesar dressing and toss lightly through the salad.
- Top with the sliced chicken, then finish with the shaved Parmesan cheese and homemade croutons.
- Serve and enjoy!
Notes
Recipes Notes:
- Use the air fryer for the fastest results
- The dressing can be made ahead and stored in the fridge for up to 3 days.
- For the best texture, add the croutons just before serving so they stay crisp.
Nutrition
Calories: 470kcalCarbohydrates: 38gProtein: 54gFat: 12g