My all-time favorite Skinny Chicken And Avocado Caesar Salad. Yet, it’s also my least favorite. Hello, fat grams I’ll later regret having, that’s why.
Skinny Chicken And Avocado Caesar Salad
Skinny Chicken And Avocado Caesar Salad(Pinterest)
But I can now. I can have my all-time favorite salad(Skinny Chicken And Avocado Caesar Salad) with a less-than-half-fat dressing, and then I can add other food to make this a meal.
A salad that doesn’t leave you hungry and longing for more. Full of protein. rich in beneficial lipids. just brimming with healthy things.
This dressing, which I created for the barbecued seafood salad, served as inspiration.
Something with a Greek yogurt base was what I desired. So I discovered one. Thank you, Mr. Jamie Oliver. We made this one by adapting it to fit our preferences.
Anchovies are not a favorite of my family.
I thus created two variants. One with (OMG so wonderful!) and one without, which is just as good but substitutes olives. I like the anchovies more, but not everyone does. Hello, non-fans… this one is for you too!
This dish(Skinny Chicken And Avocado Caesar Salad) calls for frying some bacon and chicken breasts.
I’m talking about washing your salad greens, slicing your avocados, boiling your eggs, making your bread extra crusty, and whisking the ingredients for your dressing.
Serve with dressing, and remove it from the hands of your tasters because they will want to sip it like vodka…or something.
And there you have it, people. A healthy Caesar salad that we can eat without rifling through the refrigerator at odd hours.
A gorgeous Caesar salad with grilled chicken pieces, eggs, bacon, and creamy avocado slices! making a salad the main course! DW: 14 points per serving!
Skinny Chicken And Avocado Caesar Salad
Skinny Chicken And Avocado Caesar Salad (Pinterest)SERVES:
4
INGREDIENTS for Skinny Chicken And Avocado Caesar Salad
Salad:
- Sliced half a ciabatta loaf (120g, 4 oz.
- 2 skinless, boneless, entire chicken breast fillets (about 500g | 1 lb), cut in half horizontally to create 4 fillets
- 1 tablespoon of powdered garlic
- 2 tablespoons of flakes of dried parsley
- A dash of salt
- 200 g | 7 oz of sliced shortcut bacon
- 2 eggs, cooked to your preference (soft-boiled or hard-boiled), sliced
- 2 baby romaine lettuce leaves, cleaned and dried
- 1 sliced avocado
- Shaved parmesan cheese, 1/2 cup
Dressing:
- Greek yogurt, 2/3 cup
- 1 tablespoon olive oil
- 2 smashed garlic cloves
- 2 anchovy fillets, cut finely (or sub with 2 tablespoons black pitted olives, chopped finely, and 1 teaspoon fish sauce)
- Juice from a half-lemon
- freshly grated parmesan cheese, 3 tablespoons
- Seasoning with salt and pepper
INSTRUCTIONS
- Set the oven to the grill or broil setting and turn the heat up to high. The bread pieces should be placed on an oven sheet, drizzled with olive oil, and baked until crisp on the middle shelf of the oven. Grilling bread is a good time to prepare chicken.
- Salt, parsley flakes, and garlic powder should be applied to the chicken breast. Cook the chicken until golden brown on both sides in a preheated nonstick grill pan or skillet. On a warm plate, remove the chicken and set it aside. In the same pan, add the bacon strips and cook them until crispy and brown. Boil your eggs to your preference while the bacon is frying, and don’t forget to check the bread in the oven!
The Caesar Yogurt Dressing is made by:
- Juice from one lemon, parmesan, yogurt, oil, garlic, and anchovies. Add salt and pepper to taste and whisk one more after everything has been thoroughly blended. Taste test.
Build the salad:
- Add lettuce to a bowl along with the chicken, bacon, eggs, avocado, shaved parmesan cheese, and bread pieces (halved). Pour the dressing on top, blend well, and then serve!
NUTRITION
597.2 kcal of energy, 19.2 g of carbohydrates, 46.4 g of protein, 32.5 g of fat, and 5 g of fiber.