Organic Chicken Caesar Salad

Serves 4


18.3g Fat

11g Carbs

1.9g Sugar

2.5g Fiber

25.2g Protein


For the dressing:

1/2 small clove garlic

1/8 tsp. salt     

2 tbsp. lemon juice

1 tbsp. mayonnaise

1 tsp. Dijon mustard

3/4 tsp. anchovy paste, or to taste (optional)

1/4 tsp. freshly ground pepper

4 tsp. extra virgin olive oil

2 tbsp. grated Asiago cheese


For the salad:

12 oz. boneless, skinless chicken breasts, trimmed of fat

1 tsp. extra virgin olive oil

1/4 tsp. salt, or to taste

Freshly ground pepper, to taste

8 cups torn romaine lettuce

1 cup croutons

1/2 cup grated Parmesan cheese


For the dressing: In a medium bowl, place garlic and salt and mash with the back of a spoon to form a paste. Add lemon juice, mayonnaise, mustard, anchovy paste (if desired), and pepper. Whisk together. Slowly drizzle in oil, whisking constantly. Add cheese and whisk to combine.                      Prepare a grill or preheat broiler.

For the salad: Rub chicken with oil and season with salt and pepper. Grill or broil chicken until browned and no longer pink, 3–4 minutes per side.

Combine lettuce and croutons in a large bowl. Toss with the dressing and divide among 4 plates. Slice chicken and fan over salad. Top with Parmesan. Serve immediately. Dig in!