LOW CARB CHICKEN CAESAR SALAD
Recipe and photo: Louise Venter
- For chicken:
- 2 large chicken breast fillets, cut into bite size pieces
- 1 teaspoon olive oil
- 2 tablespoons lemon juice
- 1 teaspoon minced garlic
- 2 teaspoons dried oregano
- salt and pepper to taste
- For dressing:
- ¼ cup whole egg mayonnaise
- ¼ cup non fat Greek yogurt (or sour cream)
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- 3 – 4 anchovy fillets, finely chopped (adjust to your tastes)
- 1 tablespoon lemon juice
- 2 tablespoons freshly grated Parmesan cheese
- salt and pepper to taste
- For salad:
- 4 hard-boiled eggs, peeled and sliced
- 1 large- or Cos lettuce, chopped into large pieces
- 1 avocado, pitted and chopped
- ¼ cup Parmesan cheese, shaved
- Season chicken with the oil, lemon juice, garlic, oregano, salt and pepper.
- Heat a non stick grill pan (or skillet) with a small amount of olive oil; grill chicken until golden on both sides and cooked through.
- Remove the chicken, cover and set aside to allow to rest.
- While chicken is cooking, fry the bacon and boil the eggs.
- Mix together the mayonnaise, yogurt, oil, garlic, anchovies, lemon juice and parmesan.
- Whisk until well combined; add salt and pepper to tastes, and whisk again.
- In a large bowl, combine lettuce with the avocado.
- Top with the chicken, bacon, eggs and more anchovies (if you like anchovies).
- Pour the dressing over the salad and mix well to combine, serve.
