A fresh, high-protein twist on a classic comfort meal.
Author:Robert
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:4 servings 1x
Category:Salad
Method:Grilling and Baking
Cuisine:American
Diet:High Protein
Ingredients
Scale
For the Chicken:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and black pepper to taste
For the Salad:
1 large head romaine lettuce, chopped
1/4 cup freshly grated Parmesan cheese
1/2 cup whole-grain croutons
For the Healthy Caesar Dressing:
1/2 cup plain Greek yogurt
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 clove garlic, minced
2 tablespoons grated Parmesan cheese
Salt and black pepper to taste
For the Fries:
2 large russet potatoes, cut into fries
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Salt to taste
Instructions
Preheat the oven to 425°F (220°C). Toss the cut potatoes with olive oil, paprika, garlic powder, and salt. Spread in a single layer on a parchment-lined baking sheet. Bake for 25–35 minutes, flipping halfway through, until golden and crispy.
While the fries bake, season the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper. Grill on a preheated grill pan or skillet over medium heat for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice.
In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, Parmesan cheese, salt, and pepper to prepare the dressing. Adjust seasoning to taste.
In a large bowl, toss chopped romaine lettuce with the dressing until evenly coated.
Top the salad with sliced grilled chicken, grated Parmesan, and croutons.
Serve immediately with the hot, crispy fries on the side.
Notes
This dish is high in protein.
Feel free to adjust the seasoning according to your taste.
Keep leftover dressing in the refrigerator for up to a week.