You can't go wrong with a classic chicken caesar salad. Especially when the chicken breast is cooked to perfection, and your dressing is freshly homemade. YUM!
1 bowl
30 minutes
Dinner
Salads
Low FODMAP
Diabetic Friendly
Diverticulosis
Ingredients
1 serving
Chicken breast
4 ounce
Romaine lettuce
1 head
Egg yolk
1 yolk
Olive oil
2 teaspoon
Vegetable oil
1 teaspoon
Lemon juice
1 tablespoon
Mustard
1/2 teaspoon
Anchovy paste
1/2 teaspoon
Bread crumbs (or GF breadcrumbs for Low FODMAP)
2 tablespoons
Garlic powder (or omit for Low FODMAP)
1/2 teaspoon
Salt
1 pinch
Pepper
1 pinch
Parmesan cheese
2 tablespoon
Directions
1
Preheat oven to 375º and line a baking sheet with foil.
2
Season chicken breast with salt and pepper, and coat with 1 teaspoons olive oil.
3
Bake for 12-17 minutes depending on how thick the chicken breast is (meat thermometer should read 165º). Set aside to cool.
4
Place breadcrumbs in a nonstick frying pan with a dash of olive oil, garlic powder, and a small pinch of salt.
5
Cook over low-medium heat until breadcrumbs are golden brown. Remove from pan to cool.
6
To make the dressing, whisk together egg yolk, lemon juice, mustard, and anchovy paste. Add in vegetable oil and olive oil and whisk for 1-2 minutes until the mixture is emulsified and light in color.
7
Chop the romaine into 1” slivers and place in the bowl with the dressing. Lightly toss the greens around with your hands – do not squeeze the greens or they will bruise.
8
Add in chicken and parmesan and coat with dressing. Place in salad bowl and top with toasted breadcrumbs.
9
Recipe Note: Caesar dressing is best prepared fresh since it has egg yolk in it.