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I have to admit that before attempting to create this recipe, I’d never had a Chicken Caesar Salad before. All I knew about them was that the dressing contained anchovies, which was enough for me to say “no thank you”. Not that I’d ever had anchovies before. It was an aversion I picked up from my mom, whose hatred of anchovies came up every time we ordered pizza. I just assumed they were nasty. But when I started the autoimmune protocol, it awoke a sense of adventure in me. Trying new things was fun and it turns out that anchovies are really quite tasty. They add an almost MSG-like depth and saltiness to dishes, making them 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, making this a wonderful one-dish meal for four or small side salad for larger groups.

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Chicken Caesar Salad

Prep Time10

Cook Time15

Total Time25

Servings servings

Ingredients

1 pound chicken breasts sliced
1 1/2 cups chicken broth
1/2 cup coconut yogurt
4 whole anchovies minced
1/6 cup parsley chopped
1 tablespoon green onion sliced
1 pinch sea salt or to taste
8 cups romaine lettuce chopped
1/2 cup black olive

Equipment

Instructions

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.