Caesar Chicken Salad
Posted: | Categories: Recipes | Tags:chicken chicken salad gluten-free
Caesar Chicken Salad
Melissa Ben-Ishay
Adi doesn’t like chicken salads with mayo, and I’m always looking for new ways to make chicken salad. Cue this amazing chicken salad, inspired my vegan caesar salad dressing. It’s creamy and packed with flavor, thanks to the hummus, a little squeeze of lemon, and salty capers. It might not look like much, but TRUST ME and make it immediately.
Ingredients
2 lbs. chicken breast
Juice of ½ lemon
1 teaspoon salt
1 tablespoon sweet paprika
½ teaspoon garlic powder
A few turns of black pepper
1 garlic clove, grated
1 tablespoon avocado oil
- For the dressing
1 garlic clove
⅓ cup hummus
1 tablespoon caper juice
1 tablespoon caper berries
2 tablespoons extra virgin olive oil
Juice of 1 lemon
½ teaspoon salt
Directions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, combine the lemon juice, sweet paprika, garlic powder, black pepper, garlic, and avocado oil. Add the chicken breasts and use your hands to get them covered with the spice mixture. Let sit for 15 minutes at room temperature to marinate.
- Transfer the chicken to the baking sheet and bake the chicken for 20-25 minutes, until the internal temperature reaches 160°F. (It will rise another 5 degrees while it rests.)
- Once the chicken is cool enough to handle, add it to the bowl of a food processor and pulse until just shredded (you don’t want to overdo it and turn it into a paste).
- Transfer the shredded chicken to a clean bowl and add the garlic clove, hummus, caper juice, caper berries, olive oil, lemon juice, and salt to the food processor and pulse until smooth.
Pour the dressing over the chicken and mix well to combine. Taste and adjust seasonings as needed, then serve on a chip, cracker, or in a lettuce wrap. Pickle recommended, but not necessary.
