Whole30 Caesar Salad with Grilled Chicken (Paleo) (Edit recipe)

Crisp, creamy, garlicky and loaded with flavour, this Whole30 Caesar Salad with Grilled Chicken is perfect for a light yet filling lunch or dinner.

1 hour and 20 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	340
Fat:	27 g
Carbohydrates:	1 g
Protein:	27 g
Cholesterol:	131 g
Sodium:	368 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 4

Ingredients

For the Grilled Chicken

1 lb Boneless Skinless Chicken Breasts, (approx 4 breasts)
2 Tbsp Extra Virgin Olive Oil
2 cloves Garlic, finely chopped
1 Tbsp Lemon Juice, fresh
1 tsp Kosher Salt
.5 tsp Smoked Paprika
.25 tsp Black Pepper, freshly-cracked

For the Caesar Dressing

1 clove Garlic, freshly grated or formed into a paste
3 Anchovy Filet, packed in olive oil – formed to a paste
1 Egg Yolk
1 Tbsp Lemon Juice
1.5 tsp Coarse-Dijon Mustard (Noble Made)
.5 tsp Black Pepper, freshly-cracked
.25 cup Extra Virgin Olive Oil
Kosher Salt, to taste
3 head Romaine Lettuce, rinsed and chopped

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Chicken: In a bowl, combine the chicken, olive oil, garlic, lemon juice, salt, paprika, and black pepper and toss everything to coat. Cover and refrigerate for 1 to 6 hours.
When ready to cook, preheat your Traeger Grill to 450F and let it run for 10 minutes with the grill door closed.
Lay the chicken along the edges of the grill grate where it gets hottest and cook until grill marks form, around 8 min. Flip the chicken and cook until grill marks form and the internal temperature of the thickest part of the breast reads 160F on a digital thermometer, approximately 6 more minutes.
Transfer the cooked chicken to a platter and let it rest for 5 minutes before slicing.
For the Caesar Salad: In a large salad bowl, combine the garlic, anchovies, egg yolk, lemon juice, mustard, and black pepper. Whisk until smooth and combined.
While whisking vigorously, slowly drizzle in the extra virgin olive oil until fully emulsified. It should be a painfully slow drizzle.
Taste for seasoning and adjust with salt and pepper as desired. Add the lettuce and toss to coat. Serve with sliced, grilled chicken.

Notes

If using a conventional grill, preheat your grill over medium heat and let it run for 5 minutes. Cook the chicken over direct heat until grill marks form, around 8 minutes, then flip and cook until the thickest part of the breast reaches an internal temperature of 160F, around 6 minutes.