Paleo Chicken Caesar Salad

This Paleo Chicken Caesar Salad is made with crisp romaine lettuce, juicy grilled chicken, hard-boiled eggs, and a creamy homemade Caesar dressing. It is fresh, filling, high in protein, and easy to prepare for lunch, dinner, or meal prep.

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• Why You'll Love This Recipe
• Ingredients
• How to Make Paleo Chicken Caesar Salad
• Paleo Chicken Caesar Salad Recipe

The dressing comes together with garlic, anchovies, lemon juice, Dijon mustard, Worcestershire sauce, egg, and olive oil. Because this version does not include Parmesan or croutons, it can be made Paleo, keto-friendly, and Whole30-compatible with the appropriate ingredient choices.

Why You'll Love This Recipe

• Fresh, crisp, and full of savory flavor
• Made with a creamy homemade Caesar dressing
• High in protein from chicken and eggs
• Naturally free of croutons and cheese
• Easy to prepare for lunch or dinner
• Great for meal prep
• Ready with about 15 minutes of active preparation
• Easy to customize for Paleo, keto, or Whole30 eating

Ingredients

Romaine lettuce

Crisp romaine hearts are the classic base for Caesar salad. Wash and dry them thoroughly so the dressing coats the leaves instead of becoming watery.

Plan on approximately one romaine heart per entrée salad or half a romaine heart per appetizer-sized serving.

Chicken

Chicken breast tenderloins cook quickly and are easy to slice for salads. You can also use regular chicken breasts, chicken thighs, or leftover grilled chicken.

Eggs

Hard-boiled eggs make the salad more filling and add additional protein.

The dressing also includes one egg to create its creamy texture. For food safety, use a pasteurized egg or pasteurized egg product when preparing a dressing that will not be fully cooked.

Anchovies

Anchovies give Caesar dressing its signature salty, savory flavor. They blend smoothly into the dressing, so the finished dressing should not contain large pieces or taste overwhelmingly fishy.

Garlic

Fresh garlic adds bold flavor. Two cloves produce a noticeably garlicky dressing, so reduce the amount to one clove for a milder version.

Lemon juice

Fresh lemon juice brightens the dressing and balances the richness of the egg and olive oil.

Dijon mustard

Dijon mustard adds tanginess and helps emulsify the dressing.

Check the label when following a strict Paleo or Whole30 plan, since ingredients vary by brand.

Worcestershire sauce

Worcestershire sauce provides extra savory depth. Many conventional versions contain sugar or other ingredients that may not fit Paleo or Whole30 guidelines.

Choose a compliant variety when needed, or substitute coconut aminos with a small splash of vinegar.

Extra-virgin olive oil

Olive oil forms the base of the dressing. Add it gradually while blending so the mixture emulsifies and becomes creamy.

How to Make Paleo Chicken Caesar Salad

1. Make the Caesar dressing

Add the garlic, anchovies, lemon juice, Dijon mustard, Worcestershire sauce, egg, salt, and pepper to a blender or food processor.

Blend until smooth.

With the machine running, slowly drizzle in the olive oil. Continue blending until the dressing becomes smooth and creamy.

Taste and adjust the lemon juice, salt, or pepper as needed.

Transfer the dressing to a covered container and refrigerate until ready to serve.

2. Season the chicken

Pat the chicken tenderloins dry.

Season them with salt and pepper, then lightly coat them with your preferred cooking oil. Avocado oil, olive oil, or coconut oil can all work.

3. Cook the chicken

Heat a grill pan or skillet over medium-high heat.

Add the chicken and sear for approximately 1 minute per side.

Reduce the heat to medium and continue cooking for another 3 to 5 minutes per side, depending on the thickness of the tenderloins.

Cook until the thickest part reaches an internal temperature of 165°F.

Transfer the chicken to a cutting board and allow it to rest for approximately 5 minutes before slicing.

4. Prepare the hard-boiled eggs

Place the eggs in a saucepan and cover them with cold water by approximately 1 inch.

Bring the water to a boil, then cover the pan and remove it from the heat.

Allow the eggs to sit in the covered pan for approximately 10 to 12 minutes.

Transfer them to a bowl of ice water and cool before peeling and slicing.

5. Assemble the salad

Wash, dry, and chop the romaine lettuce.

Divide it among the serving bowls.

Slice the rested chicken and arrange it over the lettuce. Add the sliced hard-boiled eggs.

Drizzle with the homemade Caesar dressing and toss gently before serving.

Tips for the Best Chicken Caesar Salad

Dry the romaine thoroughly

Excess water prevents the dressing from clinging to the lettuce and can dilute its flavor.

Add the olive oil slowly

Gradually drizzling in the oil helps the dressing emulsify and prevents it from separating.

Use pasteurized egg

Because the dressing contains an egg that is not fully cooked, a pasteurized egg is the safest option.

Do not overcook the chicken

Chicken tenderloins cook quickly. Remove them from the heat once they reach 165°F, then let them rest before slicing.

Dress the salad just before serving

Once dressed, romaine will gradually soften. Keep the lettuce and dressing separate when preparing the salad in advance.