High-Protein Caesar Salad

• portions: 2 servings
• temps actif: 4 minutes
• temps total: 14 minutes

Ingrédients

1/4 cup avocado oil mayo

1/2 cup plain Greek yogurt

1 tablespoon Dijon

1 tablespoon apple cider vinegar

1 lemon, juiced

2 garlic cloves, minced

3 anchovy filets, minced

1/3 cup grated parmesan

Salt and pepper, to taste

2 tablespoons avocado oil, divided

1 pound chicken tenderloins

½ pound shrimp, peeled and deveined

Salt and pepper

4 cups finely chopped romaine lettuce

½ cup grated parmesan

Parmesan crisps, optional

Instructions

Combine dressing ingredients (except for the Parmesan, salt, and pepper) in a small bowl. Mix with a whisk, then stir in the Parmesan cheese. Adjust to taste, adding salt and pepper as needed. Refrigerate while you prepare the salad.

In a large skillet, heat 1 tablespoon of avocado oil over medium heat. Season the chicken tenderloins with salt and pepper, then cook each one for about 3 minutes per side. Remove and set aside.

In the same skillet, add more oil if needed. Season the shrimp with salt and pepper, then transfer them to the pan and cook for about 1-2 minutes per side or until they are opaque. Transfer to a plate.

Add the romaine lettuce to a large salad bowl, then add the chicken pieces and Parmesan cheese. Toss it with about half of the Caesar dressing.

Plate servings of the Caesar with the shrimp, extra dressing, and a small handful of Parmesan crisps for extra crunch.