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.
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
- Avocado
- Eggs
- Romaine Lettuce
- Greek yogurt
- Anchovies
- Olive Oil
- Lemon
- Parmesan Cheese
- Seasonings and condiments: Oregano, salt & pepper, mustard, garlic powder, onion powder, and chives.
How to make this low carb chicken salad
- Marinate the chicken: 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)
- 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.
FAQ’s and Tips
- 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
How to season chicken for caesar salad
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.
Why is it called caesar salad
It is said that a man by the name Caesar Cardini who is an Italian American restaurateur invented the salad in Mexico in 1924. The original recipe included “romaine, garlic, croutons, and Parmesan cheese, boiled eggs, olive oil, and Worcestershire sauce”. To read more about it, read this article.
Is chicken Caesar salad healthy
Traditional Caesar salads you get at restaurants arent 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.
Other easy salads to check out
- Strawberry Chicken Salad
- Creamy Tuna Pasta Salad
- Easy Healthy Egg Salad
- Chickpea Tuna Salad
- Cucumber and Tomato Salad
- Black Bean Quinoa Tabbouleh
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Low Carb Chicken Caesar Salad
Easy Caeser Salad made with chicken, boiled eggs, avocados, and tossed with a delicious homemade dressing.
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Servings: 4
Calories: 644kcal
Ingredients
For chicken:
- 2 tbsp. Olive Oil
- 1 tbsp. Dried Oregano
- 1/2 tsp. Kosher Salt
- 4 Chicken Breasts skinless, boneless
For Dressing:
- 1 cup Plain Greek Yogurt
- Juice of 1/2 lemon
- 1 oz Anchovy fillets minced, optional
- 1/2 tbsp. Dijon Mustard
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Onion Powder
- 1/2 tsp. Kosher Salt or to taste
- 1/4 tsp. 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 tbsp. 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
Substitutes:
- Avocado or olive oil
- Anchovy is optional if you don't like them
- Romane, Coss lettuce, or mixed greens
Nutrition
Calories: 644kcal | Carbohydrates: 15g | Protein: 66g | Fat: 36g | Saturated Fat: 7g | Cholesterol: 342mg | Sodium: 958mg | Potassium: 1570mg | Fiber: 9g | Sugar: 3g | Vitamin A: 1518IU | Vitamin C: 17mg | Calcium: 254mg | Iron: 4mg
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Tommy says
Very tasty and i lost alot of weight I will go back to grilled chicken and lot’s of water
Rena says
So awesome to hear Tommy!
Nic says
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?
Rena says
Hi Nic. I just fixed it. Sorry about that.
Gunga says
How about adding some of that yoghurt to that marinade
Rena Awada says
you can!
Perla says
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
Rena says
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.
Kim says
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! =)
Rena says
The calculation is based on full-fat yes. You can use 2%
Jillorn Gordon says
Hello, is the calorie count per serving or the entire recipe?
Rena says
Hi there. It is per serving
Tish says
How many net cars would this be?
Rena says
The nutrition facts are included at the bottom of the post. I hope you try and like this recipe