A light and healthy Chicken Caesar salad. I made homemade garlic croutons with sourdough bread, then tossed the salad in a creamy tahini Caesar dressing and topped it off with Parmesan cheese for good measure. So good!
Ingredients
Chicken:
- 1 pound boneless skinless chicken breast
- salt & Pepper
- avocado oil
Garlic Sourdough Croutons:
- ½ loaf sourdough bread about 4 1/2 cups
- ¼ cup olive oil
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons dried parsley
Tahini Caesar Dressing:
- ¼ cup olive oil
- ¼ cup tahini
- 2 tablespoons plain yogurt or plain non-dairy yogurt
- ¼ cup lemon juice this is about 1 full lemon
- 3 garlic cloves
- ½ cup freshly grated parmesan cheese + extra to garnish!
- ¼ cup water plus more, if needed
- ¼ teaspoon sea salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground black pepper
Salad:
- 3 hearts of romaine chopped into small pieces
- 1 avocado cubed into small pieces
Instructions
To make the chicken:
- In a cast iron skillet or regular skillet, add 2-3 teaspoons of avocado oil.
- Season the chicken with salt and pepper.
- Cook the chicken in the skillet oven medium heat for about 5 minutes on each side, or until fully cooked through. Remove from the heat and slice the chicken into strips and set aside.
To make the garlic croutons:
- Preheat oven to 325 F. Cut the bread into small cubes. Place them in a bowl and toss with the olive oil, making sure to coat everything well. Then add the seasonings and toss again. Line a baking sheet with parchment paper, and add the croutons, making sure they are in a single layer. Bake for 16 minutes, then give everything a stir, and bake for another 16 minutes. You might need to add a few extra minutes, depending on how fresh your bread was (fresher bread will take extra time in the oven! Remove from the oven and let cool completely.
To make the dressing:
- Add all of the ingredients to a food processor and pulse until smooth. This dressing will be thick; but if you need to add a little more water to thin it out, feel free. Make sure to adjust the seasonings as needed, adding more salt/pepper/lemon juice.
To make the salad:
- Chop the romaine into small pieces. Toss very well with the dressing, coating well. Add slices of the grilled chicken on top, along with the croutons, and some avocado cubes.
Calories: 772kcal | Carbohydrates: 44g | Protein: 41g | Fat: 50g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 30g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 839mg | Potassium: 1079mg | Fiber: 7g | Sugar: 5g | Vitamin A: 7652IU | Vitamin C: 17mg | Calcium: 256mg | Iron: 5mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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