There’s something about a homemade chicken caesar salad dressing that just trumps store-bought, every time. Perhaps it’s the idea of knowing what all of the ingredients in your dressing actually are. I love that the ingredients list is short, because generally speaking, the less ingredients in something, the more wholesome and nutritious it actually is.
This recipe of mine uses the Instant Pot for the chicken, but you can make your chicken breast in any other way you prefer. We like to also grill our chicken breasts on a Sunday evening and have them for the week to use for various meals. The true gem in this recipe is the dressing. I promise once you make it, you won’t want anything else on your chicken caesar salad. Best part about this meal? It is Paleo compliant, Low Carb, Whole30 and Keto friendly.
Helpful Kitchen Gadgetry:
The Recipe
Chicken Chicken Caesar Salad w/ Homemade Dressing
Ingredients
- 2 eggs
- 3 whole cloves garlic
- ½ tsp ground black pepper
- ½ tsp sea salt
- 1 T apple cider vinegar use Bragg’s for extra health benefits
- 1 whole lemon juiced
- ¼ tsp yellow mustard
- ¼ tsp fish sauce
- 1 T ghee or you can use butter
- 1 c extra virgin olive oil you can also use avocado oil
- 2 lbs chicken breast uncooked
- 1 c water
- Romaine lettuce or mixed greens
Instructions
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Mix eggs, sea salt, garlic, pepper, apple cider vinegar, lemon juice, mustard, ghee and fish sauce together in a tall bowl or even something like a mason jar works great.
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Use an immersion blender to blend ingredients. Add in extra virgin olive oil (or avocado oil) and use the immersion blender to emulsify the ingredients. This should make about 1 c of dressing. You can then set your dressing aside or refrigerate it.
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Place chicken in the Instant Pot and pour water on top. Season uncooked chicken with salt and pepper. Close lid and close the pressure valve. Press the pressure cook/manual button and then the + or – buttons until 15 mins is shown.
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Once it finishes cooking, quick release the pressure valve and remove the lid. Shred the chicken with 2 forks and serve on a bed of romaine lettuce, with dressing drizzled on top.
That’s it, easy breezy! I hope you love this recipe and find it a quick and easy one to add to your weekly meal rotation. I like to change up this salad sometimes and add things in like garbanzo beans, cucumbers, tomatoes, or some sprouts on top. Please let me know what you think of this recipe, or what kinds of recipes you may want to see more of! I would love to hear from you! (click the link to send me a message!)
xox
Crunch of the Mom
