Low Carb Chicken Caesar Salad

By Rena |

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.

top view chicken salad in a white bowl
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.

collage pic of lettuce on the left and pan grilled chicken breast

salad bowl top view with pink napkin on the left

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.

close up chicken salad top view

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.

top view of salad bowl

Other easy salads to check out

close up view of chicken salad in a bowl

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top view of ceaser salad with chicken and boiled eggs

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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Course: Salad
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 644kcal
Author: Rena

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 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.
  • 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 
 
Storage:
Place leftovers in a container and store in the fridge for up to 3 days. Serve cold. Do not freeze
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used

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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Reader Interactions

Comments

  1. 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! =)

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