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–+ servings
Broccoli Caesar salad in a bowl.
Servings: 2

Roasted Broccoli Caesar Salad

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Ingredients 

  • 4 cups fresh broccoli florets
  • 1 large chicken breast, sliced in half lengthwise and pounded to an even thickness
  • 1 Tbsp avocado oil or high-quality olive oil
  • sea salt and ground pepper, to taste
  • 1 Tbsp Italian seasoning
  • sea salt and freshly ground black pepper to taste
  • 1/4 cup freshly shaved parmesan
  • 1/4 cup chopped walnuts or pecans

Caesar Dressing:

  • 1/2 cup plain Greek yogurt
  • 2 Tbsps finely grated parmesan cheese
  • 1 Tbsp Dijon mustard
  • 2 tsps raw apple cider vinegar
  • 2 fresh garlic cloves, minced
  • 3 anchovy fillets in olive oil, minced
  • 1/4 tsp sea salt
  • 1/4 tsp ground pepper
  • 1/2 fresh lemon, zest and juice

Instructions 

  • Preheat your oven to 425 degrees f. and line a large sheet pan with parchment paper.
  • Spread your broccoli florets onto the prepared pan, leaving about a third of the pan empty.
  • Lay the chicken breast flat on the remaining space of the sheet pan.
  • Lightly drizzle everything with oil. Sprinkle with Italian seasoning, sea salt and pepper then gently toss to coat.
  • Roast for 18-20 minutes, until the chicken is cooked through and the broccoli is tender crisp.
  • While your broccoli and chicken are roasting, prepare the dressing.
  • In a small bowl, whisk all the dressing ingredients together really well and refrigerate.
  • Alternatively for a creamier dressing you can pulse ingredients together in a blender.
  • Once ready, allow the broccoli to cool slightly. Chop the chicken.
  • Place your cooked chicken and broccoli in a large serving bowl/bowls.
  • Drizzle with the dressing and toss to coat.
  • Sprinkle with shaved parmesan cheese and chopped nuts if desired and enjoy!

Nutrition

Calories: 479kcal, Carbohydrates: 20g, Protein: 45g, Fat: 26g, Saturated Fat: 6g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 9g, Trans Fat: 0.02g, Cholesterol: 92mg, Sodium: 1085mg, Potassium: 1247mg, Fiber: 7g, Sugar: 6g, Vitamin A: 1362IU, Vitamin C: 168mg, Calcium: 434mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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