Chicken Caesar Salad

This Caesar keeps the creamy, salty, savory pull of the original and gets there with real, whole-food ingredients. Coconut yogurt brings the creaminess, and minced anchovies bring the deep, salty umami that cheese used to carry in the classic version.

Anchovies are a source of omega-3 fats and protein, and the poached chicken adds more protein, which the body relies on to repair and rebuild. The romaine is crisp and hydrating, and the olives add a clean, briny note.

This is a real meal you can build in about 25 minutes, mostly while the chicken poaches. Plate it with care, even for a Tuesday lunch. Eating well is not only about the nutrients. It is about sitting down to something that looks like you matter.

Ingredients

• 1 pound chicken breasts, sliced
• 1 1/2 cups chicken broth (for poaching)
• 1/2 cup coconut yogurt
• 4 anchovies, minced
• 1/6 cup parsley, chopped
• 1 tablespoon green onion, minced
• pinch of sea salt
• 8 cups romaine, chopped
• 1/2 cup black olives

Note: This recipe is fully AIP elimination-friendly with no swaps needed. Verify the anchovies are clean-label, with no added nightshade, seed-spice, or other off-protocol ingredients. No black pepper is used. Optional add-ons that keep it AIP: a squeeze of lemon, a little olive oil, or minced garlic in the dressing.

Method

• Bring the broth to a gentle simmer in a saucepan. Add the sliced chicken and poach for 10 to 15 minutes, until cooked through. Lift out and let it rest, then slice or shred.
• In a bowl, whisk the coconut yogurt, minced anchovies, parsley, green onion, and a pinch of salt into a smooth dressing.
• Divide the romaine among four bowls. Top with the chicken, spoon the dressing over, and scatter the olives. Serve cold.

*Adapted from acleanplate.com*