This post contains affiliate links. Click here to see what that means!
That being said, we only promote authors, products, and services that we wholeheartedly stand by!
I have to admit that before attempting to create this recipe, I’d never had a Caesar salad before. All I knew about them was that the dressing contained anchovies and without even knowing what anchovies tasted like, I was like, “no thank you”. That’s an aversion I picked up from my mom, whose hatred of anchovies might be one of my earliest memories.
But when I started the Autoimmune Protocol, it awoke a sense of adventure in me. Trying new things was fun and it turned out that anchovies were really quite tasty. They add an almost MSG-like depth and saltiness to dishes and are the perfect addition to a rich, creamy salad dressing.
This Autoimmune Protocol version of Chicken Caesar Salad keeps things simple. The dressing contains only five ingredients (though you can certainly add a drizzle of lemon, extra virgin olive oil, or garlic if you like) and the salad itself is just chicken, lettuce, and olives. And yet it’s a riot of flavor, a wonderful one-dish meal for four or small side salad for 6 to 8.
- 1 pound chicken breast, sliced
- 1½ cups chicken broth
- ½ cup coconut cream
- 4 anchovies, minced
- ⅙ cup fresh parsley, chopped
- 1 tablespoon green onions, sliced
- Sea salt, to taste
- 8 cups romaine lettuce, chopped
- ½ cup black olives, sliced
- Place the chicken and broth in a saucepan and bring to a boil. Reduce the heat to medium and simmer 10-15 minutes or until the chicken is cooked through.
- In a mixing bowl, combine the coconut cream, anchovies, parsley, green onions, and salt.
- To serve, layer four salad bowls with equal parts lettuce, chicken, dressing, and black olives.
2 comments
I used Rachel’s (from Meatified blog) recipe for cheez sauce and thin it to dressing consistency. It uses white sweet potato as the base and I love it.
Nicole – this sounds delicious!