High-Protein Spring Chicken Caesar Salad with Crispy Rice
Servings: 2 servings
Calories: 580kcal
Ingredients
- 400 g boneless skinless chicken breasts
- 1 cup cooked jasmine rice, chilled
- 1 large head romaine lettuce, chopped
- 100 g sugar snap peas, trimmed
- 30 g shaved Parmesan cheese
- 120 ml high -protein Greek yogurt Caesar dressing
- 15 ml extra virgin olive oil
- 15 ml avocado oil
- 5 g garlic powder
- 3 g kosher salt
- 3 g cracked black pepper
Instructions
- Season chicken breasts uniformly with garlic powder, salt, and black pepper.
- Heat olive oil in a heavy-bottomed skillet over medium-high heat. Sear chicken for 6 to 8 minutes per side until the core temperature reaches 74°C (165°F). Transfer to a cutting board and rest for 5 minutes before slicing.
- In a separate non-stick skillet, heat avocado oil over medium heat. Add the chilled rice, pressing it firmly into a flat, even layer with a spatula.
- Fry the rice undisturbed for 6 minutes until the bottom forms a golden-brown crust. Break into bite-sized clusters and cook for an additional 2 minutes for maximum crispness.
- Blanch the sugar snap peas in boiling salted water for 60 seconds, then immediately immerse in an ice bath to arrest the cooking process and retain chlorophyll.
- In a large mixing bowl, combine the chopped romaine and blanched snap peas. Incorporate the Caesar dressing and toss until the foliage is evenly emulsified.
- Partition the dressed greens into two bowls.
- Top each portion with sliced chicken strips, crispy rice clusters, and shaved Parmesan cheese.