This post may contain affiliate links. Please read our disclosure policy.
Make this easy and healthy Chicken Caesar Salad for lunch or dinner in just 30 minutes. Loaded with protein, low in carbs, so delicious, and made with a healthy homemade dressing.
Have you tried my healthy ranch chicken salad yet? It’s so good.
We skipped on the croutons to make this healthy chicken caesar salad low in carbs. Instead, it is loaded with chicken and boiled eggs making it high in protein! Eating healthy has never been this good and easy!
This salad will keep you full for hours and will be your go-to salad on a weekly basis. Topped with some fresh cracked peppers, freshly shaved parmesan, and some fresh chopped chives to give it that extra flavor! So good!
Why this salad recipe is amazing
- Delicious: Full of flavor with loads of texture and crunch.
- Easy: So easy to make. Assemble the salad, top with avocado, eggs, and chicken, then toss in with the homemade dressing.
- Healthy: Low in carbs, high in protein, with a healthy homemade dressing made with greek yogurt.
Ingredients you will need
- Chicken breast: or you may use chicken thighs
- Avocado: use firm but ripe avocados
- Eggs
- Romaine Lettuce: or any greens of your choice
- Greek yogurt: plain yogurt or sour cream works
- Anchovies: optional if you do not like them
- Olive Oil
- Lemon: use fresh lemons
- Parmesan Cheese
- Seasonings and condiments: Oregano, salt & pepper, mustard, garlic powder, onion powder, and chives.
How to make Chicken Caesar Salad
- Marinate the chicken: Whisk olive oil, oregano, and salt into a small mixing bowl. Place the chicken breast into a ziplock bag, pour the prepared rub, and seal the bag. Gently press the marinade around the chicken to coat evenly. Refrigerate and let marinate for at least 1 hour (or overnight if time allows)
- Make the dressing: Mix all the dressing ingredients to a bowl, cover and refrigerate until ready to use.
- Cook the chicken: Heat a large skillet or a grill over medium-high heat. Cook the marinated chicken for a cook for 8-10 minutes without moving. Avoid pressing and prodding. After 6-8 minutes flip the chicken and cook on the second side until golden brown, about 4-6 minutes more.
- Cook eggs: While the chicken is cooking, boil the eggs.
- Chop the lettuce into large pieces and slice the avocado into chunks. Once the chicken is done, remove from the pan/grill and transfer to a cutting board. Allow it to sit for a few minutes, then slice and set aside.
- Peel and slice the eggs into quarters and set aside.
- Assemble: For assembling, place the chopped lettuce and avocado in a large salad bowl. Add eggs and sliced chicken.
- Add dressing: Finally, drizzle the prepared dressing all over the chicken. Sprinkle with grated parmesan cheese and top with chives. Taste and adjust the salt and pepper, if needed.
My Pro Tip
Recipe Tip
- Use free-range organic eggs
- Fresh romaine lettuce will be best to use. You can also use fresh greens
- Grate your own parmesan cheese
- Avocado or olive oil
- Anchovy is optional if you don’t like them
Frequently asked questions
Keep it simple. Season chicken breast with just oil, salt, and pepper. To add some flavor you can add some dried oregano or some Italian seasonings.
Traditional Caesar salads you get at restaurants aren’t so healthy. There is a lot that goes into the salad which gets the calories to stack up. From the dressing to the croutons and cheese, it is best to make your own at home. Skipping on the croutons, adding some pan-grilled chicken and boiled eggs will make this salad high in protein and low in carbs. The homemade dressing will also make this salad healthier than the traditional salad.
The calories will vary based on the ingredients added to the salad. The amount will vary between 450-650 calories.
Salads you may also like
- Strawberry Chicken Salad
- Creamy Tuna Pasta Salad
- Easy Healthy Egg Salad
- Chickpea Tuna Salad
- Cucumber and Tomato Salad
- Black Bean Quinoa Tabbouleh
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
FOLLOW me on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of my latest blog posts and recipes.
Low Carb Chicken Caesar Salad
Ingredients
For chicken:
- 2 Tablespoons Olive Oil
- 1 Tablespoon Dried Oregano
- 1/2 teaspoon Kosher Salt
- 4 Chicken Breasts, skinless, boneless
For Dressing:
- 1 cup Plain Greek Yogurt
- Juice of 1/2 lemon
- 1 ounce Anchovy fillets, minced, optional
- 1/2 Tablespoon Dijon Mustard
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Kosher Salt, or to taste
- 1/4 teaspoon Ground Pepper, or to taste
For salad:
- 4 Hard-boiled eggs, peeled and quartered
- 1 large Romaine or Cos lettuce, chopped into large pieces
- 2 medium Avocado, pitted and chopped
- 1/4 cup Parmesan cheese, shaved or grated
- 2 Tablespoons Chopped chives , to garnish
Instructions
- Whisk olive oil, oregano, and salt to a small mixing bowl. Place the chicken breast into a ziplock bag, pour the prepared rub, and seal the bag.
- Gently press the marinade around the chicken to coat evenly. Refrigerate and let marinate for at least 1 hour (or overnight if time allows)
- Mix all the dressing ingredients to a bowl, cover and refrigerate until ready to use.
- When ready to cook the chicken take it out of the fridge and let it sit on the counter for about 15 minutes to allow it to get to room temp.
- Heat a large skillet or a grill over medium-high heat. Cook the marinated chicken for 6-8 minutes without moving. Avoid pressing and prodding.
- After 6-8 minutes flip the chicken and cook on the second side until golden brown, about 4-6 minutes.
- While the chicken is cooking, boil the eggs. Chop the lettuce into large pieces and slice the avocado into chunks.
- Once the chicken is done, remove from the pan/grill and transfer to a cutting board. Allow it to sit for a few minutes, then slice and set aside.
- Peel and slice the eggs into quarters and set aside.
- For assembling, place the chopped lettuce and avocado in a large salad bowl. Add eggs and sliced chicken.
- Drizzle the prepared dressing all over the chicken. Sprinkle with grated parmesan cheese and top with chives.
- Taste and adjust the salt and pepper, if needed.
Notes
- Avocado or olive oil
- Anchovy is optional if you don’t like them
- Romane, head lettuce, or any mixed greens of your choice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was never a caesar fan, but this recipe is so good. I omit the anchovies, but everything else is as directed. My husband and kids love it also. I have made this close to a dozen times and will make again! Thanks!
It was so Awesome
Very tasty and I will go back to grilled chicken and lot’s of water
So awesome to hear Tommy!
There seems to be an error in the chicken cooking times in steps 5 and 6; it mentions 8-10, 6-8, and 4-6 minutes but they don’t quite add up?
Hi Nic. I just fixed it. Sorry about that.
How about adding some of that yoghurt to that marinade
you can!
Hello dear. You mentioned Yogurt in the ingredients, but i haven’t read that you have used it at all while marinating??
Do you add it in the seasoning or not at all?
Bit confused!!
Thanks in advance
Hi Perla. the yogurt is used in the dressing. If you scroll down to where the full recipe and ingredients are you will see it there.
Are you using full-fat Greek yogurt? I have 2%, and nonfat on hand, as well as thighs, defrosted, so I need to rework the counts for the chicken and yogurt. Thanks! =)
The calculation is based on full-fat yes. You can use 2%
Hello, is the calorie count per serving or the entire recipe?
Hi there. It is per serving
How many net cars would this be?
The nutrition facts are included at the bottom of the post. I hope you try and like this recipe
Pretty good. I want to give a special acknowledgment to the dressing – I’ve made a lot of dressings at home but I never like them. However, this one is a good Caesar salad dressing that’s actually good AND healthy?!