High-Protein Chicken Gnocchi Caesar Salad
Method
Cook the gnocchi according to the package directions until they float to the surface. Drain well and allow them to cool slightly.
Season the chicken breast with salt and black pepper. Cook in an air fryer at 160°C (320°F) for 15 minutes, or grill or pan-sear until the internal temperature reaches 74°C (165°F). Let the chicken rest for a few minutes before slicing.
Meanwhile, hard-boil the eggs for 9–10 minutes. Cool under cold water, peel, and cut into quarters.
Chop the romaine lettuce into bite-sized pieces, dice the cucumber, and halve the cherry tomatoes.
In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, Parmesan, garlic, and black pepper until smooth and creamy.
In a large serving bowl, combine the lettuce, cucumber, tomatoes, cooked gnocchi, sliced chicken, and eggs.
Pour the dressing over the salad and gently toss until evenly coated. Serve immediately while the gnocchi are still slightly warm.
For extra flavor and texture, lightly pan-sear the cooked gnocchi for 2–3 minutes until golden before adding them to the salad. The crisp exterior contrasts beautifully with the creamy Caesar-style dressing and juicy chicken, making this a satisfying high-protein meal that's perfect for lunch or dinner.
Nutrition Facts
Per serving
