Chicken Caesar Salad

The secret to making this salad healthier is cutting out the croutons (carbs) and replacing half the mayonnaise with Kefir, which makes this salad a gut healthy dish!

Servings 4 people



  • 2 heads Romaine Lettuce Hearts removed
  • 800 grams Chicken Breast Organic, pastured
  • 1 tbsp Sumac optional
  • Sea Salt
  • Black Pepper ground
  • 1 tbsp Olive Oil organic, extra virgin


  • 2 cloves Garlic grated
  • 1 tsp Fish Sauce
  • 2 tbsp Lemon Juice
  • 1 tsp Dijon Mustard
  • 1 tsp Worcestershire Sauce
  • 2 tbsp Mayonnaise
  • 3/4 cup Kefir preferably home made
  • 1/2 cup Parmesan Cheese grated
  • Sea Salt
  • Black Pepper Ground


  1. Preheat oven to 180 degrees Celsius

  2. Cut chicken breasts into strips and place in a single layer in a baking dish.  Season with Sumac, Salt, Pepper and Olive Oil.

  3. Place in the oven and cook for approximately 20-30 minutes, or until chicken is cooked through and just starting to brown slightly.

  4. Share romaine lettuce leaves between 4 bowls/plates.  You can leave the romaine lettuce leaves whole, or you can tear it up into smaller pieces.  I like to tear a bunch into 3 pieces.

  5. Place cooked chicken on top of the layer of lettuce.

  6. Assemble the Dressing by mixing all ingredients together in a bowl.  Drizzle over the salad with a spoon and serve!