Healthy Gluten Free & Paleo Chicken Caesar Salad
• For the Salad:
• 2 Heads of Cos Lettuce
• 2 Chicken Breasts (Salt, Pepper, Herbs of your choice)
• 1 Handful of Pumpkin/Sunflower Seeds
• Parmesan Cheese to serve
• Optional: Lean Turkey Bacon
For the Dressing:
• 1 Egg
• Juice of 1 Lemon
• 1 Teaspoon of Dijon Mustard
• 2 Cloves of Garlic, PEELED
• 2 Anchovies (Optional)
• 1/4 Cup of COCONUT OIL, Melted
• 1/4 Cup of Olive Oil
Start by heating a pan with some Coconut oil.
Season your chicken breasts with salt and pepper and any herbs you like. Add it to the pan.
While the chicken is cooking, prepare the salad.
Chop the cos and plate it.
Then toast the seeds for about 2 minutes on medium heat and then sprinkle them onto the leaves.
For the dressing:
Add all of the ingredients except for the oils to the food processor and blitz until combined.
Turn the speed down to low. Combine the oils and slowly pour them into the food processor while it’s still going on low speed. You’ll see it emulsify and thicken.
When the chicken is cooked through, plate it onto the leaves.
Use a peeler to curl shavings of parmesan over the top and then drizzle with the dressing and serve.
*For a Dairy Free option just skip the cheese*