Skinny Chicken and Avocado Caesar Salad

Name: Skinny Chicken and Avocado Caesar Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1/2 loaf ciabatta (sliced); 1 lb whole Chicken Breast fillets (skinless and boneless, halved horizontally to make 4 fillets); 1 tbsp garlic powder; 2 tbsp dried parsley flakes; 1 pinch salt; 7 oz shortcut bacon (cut into strips); 2 large eggs (boiled soft of hard boiled, sliced); 2 heads baby cos lettuce (washed and dried); 1 medium Avocado (sliced); 1/2 cup shaved parmesan cheese; 2/3 cup greek yogurt; 1 tbsp olive oil; 2 clove garlic (crushed); 2 fillets anchovy (finely chopped, or sub with 2 tablespoons black pitted olives, chopped finely and 1 teaspoon fish sauce); 1/2 large lemon (juiced); 3 tbsp freshly grated parmesan cheese; 2 pinch salt and pepper (for seasoning)

By Karina Carrel · CafedelitesPublic

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A beautiful Caesar salad with grilled chicken pieces; creamy avocado slices; eggs and crispy bacon! Turning salad into a main meal!

Prep: 5 min
Cook: 10 min
Total: 15 min
Servings: 4

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This recipe was taken from Skinny Chicken and Avocado Caesar Salad · by Karina Carrel. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

1/2loaf ciabatta (sliced)
455 gwhole Chicken Breast fillets (skinless and boneless, halved horizontally to make 4 fillets)
1 tbspgarlic powder
2 tbspdried parsley flakes
1 pinchsalt
200 gshortcut bacon (cut into strips)
2large eggs (boiled soft of hard boiled, sliced)
2heads baby cos lettuce (washed and dried)
1medium Avocado (sliced)
0.5 cupshaved parmesan cheese
0.67 cupgreek yogurt
1 tbspolive oil
2 clovegarlic (crushed)
2fillets anchovy (finely chopped, or sub with 2 tablespoons black pitted olives, chopped finely and 1 teaspoon fish sauce)
1/2large lemon (juiced)
3 tbspfreshly grated parmesan cheese
2 pinchessalt and pepper (for seasoning)

Steps

1
Preheat the oven to grill/broil settings on medium - high heat. Place the bread slices onto an oven tray; drizzle with olive oil and bake in the oven (on middle shelf) until crispy. While bread is grilling, prepare chicken:
2
Rub the chicken breast with the garlic powder, parsley flakes and salt. Heat a non stick grilling pan/skillet with a drizzle of olive oil and fry chicken until golden on both sides. Remove the chicken and set aside onto a warm plate. Add the bacon strips to the same pan, and fry until golden and crispy. While the bacon is frying, boil your eggs to your liking (and don't forget to check your bread in the oven)!
3
Combine yogurt, oil, garlic, anchovies, lemon juice and parmesan. Whisk until well combined; add salt and pepper to your tastes, and whisk again. Taste test.
4
Combine lettuce with the chicken and bacon strips; eggs (halved); avocado slices; shaved parmesan cheese; and bread pieces (halved). Pour over the dressing; mix well to combine, and serve!

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Per portion

Calories: ~36.3 kcal
Protein: ~6 g
Fat: ~14.3 g
Carbs: ~7.4 g
Fiber: ~0.6 g
Sodium: ~121.9 mg

8 ingredients still need USDA food links. garlic powder, dried parsley flakes, large eggs (boiled soft of hard boiled, sliced) are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Approximate — includes pinches / kitchen approximations.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Eggs
Meat
Fish

Partial · 9/17 ingredients linked