Chicken Caesar Salad

July 9, 2018

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3 cups romaine lettuce

8 ounces cooked chicken, shredded

Dressing Ingredients

3/4 cup SGF Organic MCT Oil (or SGF Organic Coconut Oil)

3/4 cup SGF Organic Coconut Oil (only in replacement of SGF Organic MCT Oil)

1/4 red wine vinegar

4 teaspoons minced garlic

1 tablespoon lemon juice

1 tablespoon dijon mustard

1 cup grated parmesan cheese

Nutrition Facts: per serving (1/8 salad with 4 ounces chicken): Fat 36g, Protein 30g, Carbohydrate 3g, Fiber 1g, Net Carbohydrate 2g


First, make the dressing (it will make extra, which will be great for the whole week)!

Place the first 6 ingredients in a food processor and blend. Add the parmesan cheese and blend until combined.

Use immediately or store in the refrigerator for up to 5 days. Bring to room temperature before using.

Product(s) used in this recipe