Paleo Grilled Chicken Caesar Salad
Elevate your favorite salad with this Paleo Grilled Chicken Caesar Salad, a wholesome twist on the classic. Juicy marinated chicken breasts, grilled to perfection, take center stage alongside crispy prosciutto, medium-boiled eggs, and crisp romaine lettuce for a hearty, protein-packed base. The creamy avocado-based Caesar dressing, packed with zesty flavors from lemon juice, Dijon mustard, anchovies, and nutritional yeast, is entirely dairy-free and paleo-friendly, offering a guilt-free indulgence. This salad is a harmonious blend of smoky, tangy, and savory flavors, ready in just 40 minutes and perfect for a light yet satisfying lunch or dinner. Gluten-free, nutrient-rich, and packed with fresh ingredients, this paleo delight is destined to become a weekly staple!
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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
Directions
Step 1
In a small bowl, combine 2 tablespoons of olive oil, 2 tablespoons of lemon juice, garlic powder, salt, and black pepper.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Slice the cooled boiled eggs and set aside.
Step 8
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.
Step 9
Toss the salad gently to combine, ensuring everything is coated with the dressing. Serve immediately.
Nutrition Facts
| Serving size | (2071.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1911.2 |
| Total Fat 114.2g | 0% |
| Saturated Fat 21.6g | 0% |
| Polyunsaturated Fat 7.6g | |
| Cholesterol 721.0mg | 0% |
| Sodium 6046.4mg | 0% |
| Total Carbohydrate 61.9g | 0% |
| Dietary Fiber 28.6g | 0% |
| Total Sugars 11.4g | |
| Protein 169.0g | 0% |
| Vitamin D 243.5IU | 0% |
| Calcium 689.6mg | 0% |
| Iron 21.9mg | 0% |
| Potassium 4736.1mg | 0% |
Source of Calories