Chicken Caesar Salad (No Anchovies)
Homemade Chicken Caesar Salad with homemade Caesar dressing and homemade croutons.
Servings: 4 people
Calories: 491kcal
Ingredients
- 1 garlic clove minced
- ½ cup kefir plain
- 1 teaspoon dijon mustard or any mustard
- 2 teaspoon parmesan cheese grated
- 1 tablespoon sour cream
- ½ lemon freshly squeezed
- ¼ loaf bread
- 1.2 lb chicken breasts
- 6 tablespoon olive oil
- 1 teaspoon oregano dried
- ½ teaspoon thyme dried
- salt and pepper to taste
Instructions
- Homemade crouton prep.
- Cut the bread into small pieces.
- Season the bread with salt, pepper, and oregano in a bowl.
- Sprinkle the bread with olive oil to coat it thoroughly (about 2 tbsp, but add more oil if needed).
- Put baking paper on a baking dish, and spread the bread pieces evenly.
- Bake in an oven at 400 F (200 C) for about 10 minutes (or until golden and crispy).
- Take it out of the oven and let it cool.
- Homemade Caesar Dressing prep.
- Add minced garlic, 2 tablespoon olive oil, ½ cup plain kefir, ½ freshly squeezed lemon, 1 tbs sour cream, 1 teaspoon dijon mustard, 2 teaspoon grated parmesan cheese, and pepper to a bowl and mix with a wooden spoon.
- If you have a food processor, mix everything in a food processor.
- Taste the dressing and if it is not salty enough, add more salt.
- Transfer to a glass jar with a lid, and let it sit in the fridge until ready to put over salad.
- Chicken Prep.
- Prepare about 1.2 lb of chicken breasts (about 2 larger pieces).
- Cut them half lengthwise, and then cut each slice into two - to end up with eight pieces total.
- Transfer the chicken breasts into a glass container with a lid—season with olive oil, salt, pepper, oregano, and thyme.
- Close the lid and shake the container to coat evenly. Set aside to rest.
- Oil the cast-iron skillet and heat it up on low heat. Add as much oil as will work for your cast-iron skillet. I usually start with 1 teaspoon of oil and make sure to have even coverage, and then wipe away any excess with a paper towel.
- Cook the chicken breasts until golden on both sides. Set aside.
- Assemble the salad.
- Get enough butter lettuce (or romaine lettuce) for a medium-size plate, and cut it into bite-size pieces.
- Add chicken and homemade croutons on top.
- Top it off with homemade Caesar dressing.
Nutrition
Calories: 491kcal | Carbohydrates: 24g | Protein: 35g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.03g | Cholesterol: 93mg | Sodium: 398mg | Potassium: 599mg | Fiber: 2g | Sugar: 4g | Vitamin A: 150IU | Vitamin C: 10mg | Calcium: 121mg | Iron: 2mg
