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Super Seed Chicken Caesar Salad

Total time: 10 mins (with Instant pot), 20 mins without Serves: 2

OK so my version of a chicken Caesar has to be dairy, egg and gluten-free to meet my dietary requirements but I SWEAR, you'd never know it! My hubby can attest...this recipe is a winner for everyone - even true cheese, bread and egg lovers like him. TRUST!

For a healthy, anti-oxidant and healthy Omega 3 fat spin on things, I use toasted sesame and pumpkin seeds in place of croutons and a healthy sprinkling of hemp hearts in place of parmesan cheese. You can also use broken up gluten free crackers or crispy chickpeas instead of seeds if you prefer. Basically, you just want some form of crunch factor.

The best part? If you have an instant pot to cook your chicken breasts, this recipe is ready in less than 10 minutes - making it a perfect weeknight meal. But don't fret if you don't. It can still be made in less than 20!

Here's what you need to make this recipe:

For the salad:

  • 2 organic chicken breasts

  • 1 cup organic chicken broth (water works too)

  • 1 tbsp italian seasoning

  • 1/2 tbsp smoked paprika

  • Few cracks each, salt & pepper

  • 1 head romaine lettuce

  • 2 tbsp toasted pumpkin seeds and/OR

  • 2 tbsp toasted sesame seeds

  • 1 tbsp hemp hearts (for sprinkling, optional)

For the dressing:

  • 1/4 cup vegan mayo (we love Hellmann's brand)

  • 1 tbsp dijon mustard

  • 1/2 tbsp gluten-free worcestershire sauce (we love French's brand)

  • Juice from 1 lemon

  • 2 small or 1 large cloves of garlic

  • Salt & pepper to taste

What you need to do to make this recipe:
  1. Make your dressing by adding each ingredient to a glass mason jar and shake thoroughly. Set dressing aside until everything else is ready.

  2. Wash and cut your romaine.

  3. Toast your pumpkin and/or sesame seeds (we like both!) in a frying pan on medium heat. Shake seeds around a few times throughout toasting, until lightly browned.

  4. Add 2 chicken breasts to Instant pot along with 1 cup of broth or water + italian seasoning, smoked paprika and a few cracks each, salt and pepper. Set instant pot to sealed position and cook breasts on high pressure for 4 mins. When finished, manually release pressure.

  5. Throw your toasted seeds onto lettuce and add your dressing. Cut up your chicken breasts and add to salad, along with a sprinkling of hemp seeds and extra cracked black pepper. Dig in!

Note: if you don't have an Instant pot, all good! Simply BBQ or grill the chicken breasts on cast iron until cooked through. If you're not a fan of chicken, grilled garlic shrimp is also fantastic on this salad!

If you make this recipe, please take a photo and tag @yourbestlifewithlisa

- Lisa xx

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