Big As* Chicken Caesar Salad

Serves 3
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Directions

  1. 1Flatten the chicken breast.
  2. 2Add the chicken breast to a big ziplock bag.
  3. 3Add lemon juice to the chicken in the bag.
  4. 4Add honey to the chicken in the bag.
  5. 5Add yellow mustard to the chicken in the bag.
  6. 6Add seasonings (dried basil, dried oregano, garlic powder, onion powder, sea salt, black pepper, red pepper flakes) to the chicken in the bag.
  7. 7Combine the marinade with the chicken in the bag.
  8. 8Let the chicken marinate for at least an hour.
  9. 9Air fry the marinated chicken on 400 degrees Fahrenheit for 10 minutes, or until the internal temperature is 165 degrees Fahrenheit.
  10. 10Add Greek yogurt to a bowl for the Caesar dressing.
  11. 11Add Worcestershire sauce to the Greek yogurt.
  12. 12Add Dijon mustard to the mixture.
  13. 13Add juice from half a lemon to the mixture.
  14. 14Add Parmesan cheese to the mixture.
  15. 15Add a big pinch of kosher salt to the mixture.
  16. 16Mix the dressing ingredients well.
  17. 17Add a little bit of water to thin out the dressing.
  18. 18Add chopped romaine lettuce to a large bowl.
  19. 19Add yellow peppers to the salad bowl.
  20. 20Add orange peppers to the salad bowl.
  21. 21Add baby cucumbers to the salad bowl.
  22. 22Add grape tomatoes to the salad bowl.
  23. 23Add the cooked honey lemon basil chicken to the salad bowl.
  24. 24Pour the Caesar dressing over the salad ingredients.
  25. 25Toss the salad well to combine all ingredients.
  26. 26Serve one-third of the recipe as one big serving.
  27. 27Enjoy the salad.

Ingredients

  • 227 g Plain Non Fat Greek yogurt
  • 0.5 unit Lemon juice
  • 14 g Olive Oil
  • 30 g Worcestershire sauce
  • 10 g Dijon Mustard
  • 24 g Grated parmesan cheese
  • 3 cloves garlic cloves
  • 0.25 teaspoon Kosher salt
  • 1 unit Lemon
  • 20 g Honey
  • 20 g Yellow Mustard
  • 1 Tsp Dried Basil
  • 1 Tsp Dried Oregano
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 1 Tsp Sea Salt
  • 1 Tsp Black Pepper
  • 0.5 Tsp Red Pepper Flakes
  • 300 g Romaine
  • 150 g Yellow Peppers
  • 150 g Orange Peppers
  • 200 g Baby Cucumbers
  • 200 g Grape Tomatoes
  • 24 oz Chicken Breast (weighed raw)
  • Water

Equipment

ziplock bagair fryerbowl

Tips

  • If this is going to be a meal prep, leave the dressing on the side. Add your salad ingredients (except dressing) to your meal prep containers and then pack the dressing on the side. Then add dressing when it's time to eat so the romaine and other vegetables don't get soggy.

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