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top view of ceaser salad with chicken and boiled eggs
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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.
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 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 
 
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