Healthy Chicken Caesar Salad
June 03, 2014 | Serves 2
For the Salad:
- 2 Heads of Cos Lettuce
- 2 Chicken Breasts (Seasoned with Salt, Pepper, Herbs of your choice)
- 1 Handful of Pumpkin/Sunflower Seeds
- Parmesan Cheese to serve
- Optional: Lean Turkey Bacon
For the Dressing:
- 1 Egg
- Juice of 1 Lemon
- 1 Teaspoon of Dijon Mustard
- 2 Cloves of Garlic, Peeled
- 2 Anchovies (Optional)
- 1/4 Cup of Melted Coconut Oil (60ml)
- 1/4 Cup of Olive Oil (60ml)
I’ve always loved a good Caesar and I love light dinner options like a chicken salad, but I always find the dressing too thick, not too mention that there’s usually loads of unhealthy and sneakily high calorie ingredients snuck in. So, I came up with this deliciously creamy and light caesar dressing, swapped the croutons for toasted seeds and left out the bacon to make this gorgeous, decadent light caeser salad.
Start by heating a pan with some coconut oil. Season your chicken breasts with salt and pepper and any herbs you like. Add it to the pan.
While the chicken is cooking, prepare the salad. Chop the cos and plate it. Toast the seeds for about a few minutes on medium heat and then sprinkle them onto the leaves.
For the dressing, add all of the ingredients except for the oils to the food processor and blitz until combined. Make sure to blend it on high to ensure that the garlic gets minced enough.
Then turn the speed down to low. Combine the oils and slowly pour them into the food processor while it’s still going on low speed. You’ll see it emulsify and thicken.
When the chicken is cooked through, plate it onto the leaves. Use a peeler to curl shavings of parmesan over the top and then drizzle with the dressing and serve.