From cafedelites.com

Skinny Chicken and Avocado Caesar Salad

4 servings · 5 min prep · 10 min cook

Ingredients

For the salad

• 1/2 loaf ciabatta, sliced
• 1 lb whole chicken breast fillets, skinless and boneless
• 1 tablespoon garlic powder
• 2 tablespoons dried parsley flakes
• 1 pinch salt
• 7 oz shortcut bacon, cut into strips
• 2 large eggs, boiled soft or hard boiled
• 2 heads baby cos lettuce, washed and dried
• 1 medium avocado, sliced
• 1/2 cup shaved parmesan cheese

For the dressing

• 2/3 cup greek yogurt
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 2 fillets anchovy, finely chopped
• 1/2 large lemon, juiced
• 3 tablespoons freshly grated parmesan cheese
• 2 pinches salt and pepper

Steps

1. Preheat the oven to grill/broil settings on medium-high heat. Place the bread slices onto an oven tray; drizzle with 1 tablespoon and bake in the oven on the middle shelf until crispy.

   5-10 min

2. Rub the chicken breast with 1 tablespoon garlic powder, 2 tablespoons parsley flakes and 1 pinch salt. Heat a non-stick grilling pan or skillet with a drizzle of 1 tablespoon olive oil and fry the chicken until golden on both sides, then remove and set aside onto a warm plate. Add 7 oz bacon strips to the same pan and fry until golden and crispy. While the bacon is frying, boil 2 large eggs to your liking.

   10 min

3. Combine ⅔ cup yogurt, 1 tablespoon oil, 2 cloves garlic, 2 fillets anchovy, ½ large lemon juice and 3 tablespoons parmesan. Whisk until well combined; add 2 pinches salt and pepper to your taste and whisk again. Taste test.
4. Combine lettuce with the chicken and 7 oz bacon strips; 2 large eggs, halved; 1 medium avocado slices; ½ cup shaved parmesan cheese; and bread pieces, halved. Pour over the dressing, mix well to combine and serve.

Nutrition

Per serving

kcal

559

protein

54 g

carbs

40 g

fat

20 g

Simplify your own recipe on Reduce