Skinny Chicken and Avocado Caesar Salad – Imagine a salad that not only satisfies your hunger but also tantalizes your taste buds with its vibrant flavors and wholesome ingredients. Look no further, because we have the perfect recipe for you: the Skinny Chicken and Avocado Caesar Salad! This delightful creation takes the classic Caesar salad to a whole new level by adding grilled chicken, creamy avocado slices, eggs, and crispy bacon. It’s a salad that effortlessly transforms into a main meal, ensuring you get a dose of healthy goodness without sacrificing taste.
One of the stars of this salad is the succulent grilled chicken, perfectly seasoned and cooked to perfection. Its tender texture and savory flavor make it a fantastic addition to the salad, providing a satisfying protein boost. And let’s not forget about the creamy avocado slices, adding a touch of richness and healthy fats that perfectly complement the fresh, crisp greens.
To take it up another notch, we sprinkle in some hard-boiled eggs, adding a velvety texture and a dose of protein. And as if that wasn’t enough, we crown this masterpiece with crispy bacon, adding a delightful crunch and a hint of smokiness to every bite.
The best part? This Skinny Chicken and Avocado Caesar Salad is not only delicious but also packed with nutrients. With its combination of lean protein, healthy fats, and an assortment of vitamins and minerals from the greens, this salad is a nutritional powerhouse.
So, whether you’re looking for a light yet satisfying lunch or a wholesome dinner option, the Skinny Chicken and Avocado Caesar Salad is a winning choice. Get ready to indulge in a burst of flavors and turn your salad into a main meal worth savoring!
How to Make This Delicious & Healthy Skinny Chicken and Avocado Caesar Salad
Making the Skinny Chicken and Avocado Caesar Salad is easier than you might think. Follow these simple steps to create this delicious and nutritious meal:
- 1/2 ciabatta loaf (120g | 4oz), sliced
- 2 whole Chicken Breast fillets (about 500g | 1lbs), skinless and boneless, halved horizontally to make 4 fillets
- 1 tablespoon garlic powder
- 2 tablespoons dried parsley flakes
- Pinch of salt
- 200 g | 7oz shortcut bacon, cut into strips
- 2 eggs, boiled to your liking (soft or hard-boiled), sliced
- 2 baby cos lettuce, washed and dried
- 1 Avocado, sliced
- 1/2 cup shaved parmesan cheese
- 2/3 cup Greek yogurt
- 1 tablespoon olive oil
- 2 garlic cloves, crushed
- 2 anchovy fillets, finely chopped (or sub with 2 tablespoons black pitted olives, chopped finely and 1 teaspoon fish sauce)
- Juice of 1/2 a lemon
- 3 tablespoons freshly grated parmesan cheese
- Salt and pepper for seasoning
- 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 the middle shelf) until crispy. While bread is grilling, prepare chicken:
- 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)!
To make the Caesar Yogurt Dressing:
- Combine yogurt, oil, garlic, anchovies, lemon juice, and parmesan. Whisk until well combined; add salt and pepper to your taste, and whisk again. Taste test.
- 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!
Calories: 597.2kcal | Carbohydrates: 19.2g | Protein: 46.4g | Fat: 32.5g | Fiber: 5g