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Week of 5/31/21

Grilled Caesar Chicken Salad
hard-boiled eggs / roasted sweet potatoes

Active: 40 Total: 60
Original GF Paleo Vegetarian
Grilled Caesar Chicken Salad

With a creamy Caesar dressing, tender roasted sweet potatoes, and grilled marinated chicken, this salad is loaded with color and flavor.
Cooking methods: This recipe includes instructions for using the stovetop or grill. Select your preferred method.

Tags
Grill Friendly
Proteins
Eggs, Chicken, non-ground
Cuisines
American
Save recipe
50

Ingredients

Metric
Servings:
4
Grilled Caesar Chicken Salad:
  • Eggs - 4
  • Sweet potatoes - 1 lb , cubed
  • Lettuce, romaine - 2 hearts , chopped
  • Tomatoes, medium - 1 , chopped
  • Oil, cooking - 1 Tbsp
  • Grilled chicken (ingredients listed separately) - 1 lb , chopped
  • Sunflower seeds - 1/3 cup
Caesar Dressing:
  • Garlic - 1 clove , chopped
  • Anchovy filets (opt) - 1 , mashed, more to taste
  • Mayonnaise, paleo-friendly - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Lemon juice - 2 tsp
  • Bragg's / coconut aminos - 1 tsp
  • Black pepper - 1/4 tsp
  • Oil, olive - 3 Tbsp
Grilled Chicken:
  • Chicken breasts, boneless and skinless - 1 lb , halved to thin
  • Vinegar, balsamic - 1 Tbsp
  • Bragg's / coconut aminos - 1 Tbsp
  • Oil, cooking - 1 Tbsp

Choose Cooking Method

Prep

  1. Chicken - (Double if making Thursday’s meal; if prepping right before cooking, get oven heating for sweet potatoes before continuing with prep.) Slice chicken in half to thin. Combine with vinegar, aminos (portion for chicken), and cooking oil (portion for chicken). Tenderize with a fork. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)

  2. Boil eggs - Cover eggs with cold water in a small saucepan. Bring to a boil and then turn off heat. Put a lid on the pan and let eggs sit in hot water for 11 minutes. Drain and rinse under cold water. (Can be done up to 5 days ahead)

  3. Sweet potatoes - Cube sweet potatoes. (Can be done up to 5 days ahead)

  4. Make dressing - Chop garlic. Combine garlic, anchovy filets, mayonnaise, mustard, lemon juice, aminos (portion for dressing), black pepper, and olive oil. Blend until smooth with an immersion blender or standing blender. (Can be done up to 5 days ahead)

  5. Lettuce / Tomatoes - Prep as directed.

  6. Eggs - Roll eggs against a hard, flat surface to break up shell and then peel. Slice into quarters.

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Make

  1. Heat oven to 425F / 218C degrees. Spread sweet potatoes out on a sheet pan and toss with cooking oil (portion for salad). Bake until potatoes are tender, shaking the pan halfway through cooking, ~20 minutes.

  2. Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat.

  3. Brush grates with some oil and place chicken over direct heat (discard marinade). Sear chicken on both sides until lightly charred, seasoning with some salt and pepper as it cooks.

  4. Move chicken to indirect heat and continue cooking until chicken is cooked through, 2 to 3 minutes more (165F / 74C degrees).

  5. Transfer chicken to a cutting board and let rest / cool for a few minutes. Slice chicken into cubes. If you doubled the chicken, you can get a head start on Thursday by thinly slicing the portion of chicken for that night at the same time. .

  6. Assemble salads by tossing together lettuce, tomatoes, sweet potatoes, eggs, chicken, and sunflower seeds. Add dressing until dressed to your liking. Enjoy!

Prep

  1. Chicken - (Double if making Thursday’s meal; if prepping right before cooking, get oven heating for sweet potatoes before continuing with prep.) Slice chicken in half to thin. Combine with vinegar, aminos (portion for chicken), and cooking oil (portion for chicken). Tenderize with a fork. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)

  2. Boil eggs - Cover eggs with cold water in a small saucepan. Bring to a boil and then turn off heat. Put a lid on the pan and let eggs sit in hot water for 11 minutes. Drain and rinse under cold water. (Can be done up to 5 days ahead)

  3. Sweet potatoes - Cube sweet potatoes. (Can be done up to 5 days ahead)

  4. Make dressing - Chop garlic. Combine garlic, anchovy filets, mayonnaise, mustard, lemon juice, aminos (portion for dressing), black pepper, and olive oil. Blend until smooth with an immersion blender or standing blender. (Can be done up to 5 days ahead)

  5. Lettuce / Tomatoes - Prep as directed.

  6. Eggs - Roll eggs against a hard, flat surface to break up shell and then peel. Slice into quarters.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

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Make

  1. Heat oven to 425F / 218C degrees. Spread sweet potatoes out on a sheet pan and toss with cooking oil (portion for salad). Bake until potatoes are tender, shaking the pan halfway through cooking, ~20 minutes.

  2. Heat a large grill pan or skillet over medium-high heat. Brush with some cooking oil. Add chicken (discard marinade). Sear until both sides are deep golden brown, ~3 minutes per side, seasoning with some salt and pepper as it cooks.

  3. Reduce heat to low-medium and cover pan with a lid or foil.

  4. Continue cooking until chicken is cooked through (165F / 74C degrees).

  5. Transfer chicken to a cutting board and let rest / cool for a few minutes. Slice chicken into cubes. If you doubled the chicken, you can get a head start on Thursday by thinly slicing the portion of chicken for that night at the same time. .

  6. Assemble salads by tossing together lettuce, tomatoes, sweet potatoes, eggs, chicken, and sunflower seeds. Add dressing until dressed to your liking. Enjoy!

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