Recipe

Carb-Lite Chicken Caesar Salad

Grilled chicken and romaine without a crouton in sight.

Ingredients

• 4 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 teaspoon kosher salt, divided
• 1 large romaine lettuce, chopped into large pieces
• 1/4 cup parmesan cheese, shaved or grated
• 2 tablespoons chopped chives
• 1 cup plain Greek yogurt
• Juice of 1/2 lemon
• 1/2 tablespoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper, or to taste

Method

1. In a small bowl, mix the olive oil, oregano, and 1/2 teaspoon salt. Rub the mixture evenly over the chicken.
2. In a medium bowl, mix the Greek yogurt, lemon juice, Dijon mustard, garlic powder, onion powder, remaining 1/2 teaspoon salt, and black pepper. Refrigerate the dressing while cooking the chicken.
3. Heat a large skillet or grill pan over medium-high heat. Add the chicken in a single layer. If the pan is crowded, cook it in batches.
4. Cook the chicken for 6–8 min on the first side, until browned and it releases easily from the pan.
5. Flip the chicken and cook for 4–6 min more, until golden brown and the thickest part reaches 165°F / 74°C.
6. Move the chicken to a cutting board and let it rest for 5 min, then slice it.
7. Put the chopped romaine in a large salad bowl. Add the sliced chicken.
8. Drizzle with the dressing, then top with parmesan and chives. Toss gently and serve.

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A Dinner123 kitchen recipe, licensed under CC BY 4.0.

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