A Healthy Chicken Caesar Salad Recipe for Quick Snacks

Ingredients

• For Salad

  4 boneless chicken breasts
• 2 tbsp olive oil
• 1 tbsp Dried Oregano
• ½ tsp Kosher Salt
• 4 Eggs
• 1 Large Romaine Lettuce
• 2 Medium Avocado
• ¼ cup Parmesan Cheesegrated
• 2 tbsp Corianderchopped

• For Dressing

  1 cup plain Greek yoghurt
• ½ Juice lemon
• ½ tbsp Dijon Mustard
• ½ tsp Garlic Powder
• ½ tsp onion powder
• ½ tsp Kosher Salt
• ¼ tsp Ground Pepper

Let’s cook

1. In a small mixing bowl, whisk together olive oil, oregano and salt. Use a ziplock bag or a large bowl and place the chicken breast into it. Pour the marinade and seal the bag (or cover the bowl with a plate). Gently press the marinade rub to coat the chicken evenly. If you're using a bowl, then gently rub the marinade on the chicken and mix well before covering it. Refrigerate for at least an hour.

2. Add all the dressing ingredients into a bowl, mix well, cover and refrigerate until needed. After marinating time is completed, remove the chicken from the refrigerator and let it rest for about 15 minutes to reach room temperature.

3. Grill the chicken over medium-high heat for about 8-10 minutes without moving it. Don't press and prod it. Flip the chicken after 6-8 minutes and cook on the other side until it is golden brown. This might take another 4-6 minutes or more.

4. As your chicken cooks, boil the eggs and chop the lettuce into large pieces. Pit the avocadoes and slice them into chunks. Once the chicken is done, rest it for a few minutes and cut it into thin strips or bite-sized pieces. Peel and chop the eggs into quarters.

5. Assemble the lettuce and avocado in a salad bowl/plate. Place the eggs, chicken and drizzle the prepared dressing all over them (don't forget to stir or shake the dressing well before adding it to the salad). Top with grated cheese and coriander. Sprinkle salt, pepper as needed and serve.