Print
Dairy Free Chicken Caesar Salad Recipe
Gluten-Free | Anti-Candida | Paleo | Dairy-Free
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Ingredients
Salad Ingredients:
- 1 organic chicken breast
- 1 large head romaine lettuce but into bite-sized pieces
- 1 cup cucumber chopped
- 1/2 cup carrot shredded
- 1/2 sheet nori seaweed ripped into small strips (optional)
Salad Dressing:
- 1/4 cup filtered water
- 1/4 cup olive oil
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons unsalted natural almond butter
- 1 Tablespoon raw coconut aminos
- 3 small cloves garlic
- 1/4 teaspoon sea salt
Instructions
-
Preheat oven to 350°F and bake chicken until tender, about 20 minutes.
-
Combine all dressing ingredients in a blender, and starting on low speed blend until smooth and creamy.
-
When chicken is cooked, let cool slightly and then cut into strips. To assemble the salad, toss the lettuce, cucumber, carrots and half the nori (save some for garnish) in a serving bowl. Add dressing and toss to combine. Top with sliced chicken and remaining nori strips.
Recipe Notes
*Save extra dressing in an airtight container in the fridge for 1 - 2 weeks or in the freezer for up to 2 months.
**If dressing is too thick, dilute with a little filtered water.