Non-Anchovy Caesar Salad Dressing
Print Recipe

Caesar Salad

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course, Side Dish
Servings: 4
Calories: 393kcal
Author: Kendra Benson

Ingredients

Caesar Dressing

  • 2 Tbsp Paleo Lime Mayo
  • 2 tsp Dijon Mustard we prefer Sir Kensington's
  • 2 cloves Garlic
  • 4 Tbsp Fresh Squeezed Lemon Juice
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Salt
  • 1 cup Avocado Oil
  • 1/2 cup Shredded Parmesan not shelf stable stuff

Caesar Salad

  • 2 Chicken Breasts
  • 1 Tbsp Avocado Oil
  • 1/4 tsp Salt
  • 1/4 tsp Ground Black Pepper
  • 1 head Romaine Lettuce chopped
  • 2 cups Baby Spinach
  • 1/2 cup or more Shredded Parmesan not shelf stable stuff

Instructions

Caesar Dressing

  • Add all dressing ingredients (except Parmesan cheese) to the bowl of a food process or in a blender. Process on high until the garlic is minced down and the mixture is smooth. Add in the cheese and pulse until it is incorporated but not completely smooth. Pour into a glass bottle/jar and store in the fridge (up to 2 weeks) until ready to use.

Caesar Salad

  • Place a skillet or griddle on the stove over medium heat. In a mixing bowl, add the chicken breasts, avocado oil, salt, and pepper. Stir to evenly coat. When the skillet/griddle is hot, add the chicken and cook, turning as needed, until fully cooked through and no longer pink. Remove from skillet and let rest for at least 5 minutes before slicing.
  • Divide the romaine lettuce and spinach evenly between 4 salad bowls. Sprinkle the shredded Parmesan on the lettuce, and top with slices of chicken breast. Drizzle with desired amount of Caesar dressing and eat immediately.

Notes

  • If you prefer more crunch to your Caesar salad (like croutons), we love using Parmesan crackers (like Whisps).