Baked Chicken Caesar Salad Recipe
Photo source: Grandmother's Kitchen
A key part of a Caesar salad is the crunch factor of the croutons. This recipes use toasted sunflower seeds which make a delicious and highly nutritious replacement.
4 boneless skinless chicken breasts
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon garlic powder
4 - 6 cups romaine lettuce, torn into bite sized pieces
4 tablespoons fresh grated Parmesan cheese
1 cup toasted sunflower seeds
1 1/2 cups olive oil
3 Tablespoons Parmesan
3 Tablespoons honey
1/2 cup white vinegar
2 Tablespoons lemon juice
2 garlic cloves, minced
2 teaspoons salt
2 teaspoons pepper
(Dressing makes 12 servings / 66 calories per serving)
Prepare the salad dressing and set aside.
Preheat your oven to 3500F.
Line a 9 x13 inch baking dish with parchment paper and set aside.
Rinse chicken breasts and pat dry with a paper towel.
Place breasts onto prepared tray and sprinkle chicken breasts with salt, pepper and garlic powder.
Bake for 20-30 minutes or until cooked through. Internal temperature should be 165°F / 74°C.
In the meanwhile, over low-medium heat, place sunflower seeds into a dry frying pan and stir for 1-2 minutes until slightly browned. Remove and set aside.
Remove from oven and using a cutting board, cut chicken into diagonal slices.
Place torn lettuce into a large bowl and top with chicken, grated cheese and sunflower seeds.
Top with salad dressing and enjoy!
High protein, nutrient dense, low glycemic index
Rich in Vitamin A
Per serving (without dressing): 10g Protein, 5g Carbohydrate (1g Fiber),
15g Fat (3g MUFA, 10g PUFA), 202 calories