Description

This Low Carb Chicken Caesar Salad is a delicious and protein-packed twist on the classic Caesar, made with homemade keto Caesar dressing, crisp romaine, grilled chicken, parmesan, and crunchy parmesan crisps. It’s satisfying, simple, and perfect for lunch or dinner on a low-carb or keto diet.

Ingredients

For the Chicken Caesar Salad:

1 pound chicken breasts
Salt and pepper to taste
6 cups romaine lettuce, chopped
1/4 cup shredded parmesan cheese
1/2 cup parmesan crisps

For the Low Carb Caesar Salad Dressing:

3/4 cup mayonnaise
1/2 cup grated parmesan cheese
1 oz anchovies in olive oil (4 filets)
4 cloves fresh garlic
2 tbsp lemon juice
1 tsp Dijon mustard
1/4 tsp black pepper
Pinch of salt

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Instructions

To Make the Caesar Dressing:

Add all dressing ingredients to a blender.
Blend until smooth and creamy.
Pour into a jar or dressing container and refrigerate until ready to serve.

To Make the Chicken Caesar Salad:

Heat a medium skillet over medium heat.
Slice the chicken breasts in half horizontally to make thinner pieces.
Pat chicken dry with paper towels, season with salt and pepper.
Cook for 3–4 minutes per side until golden brown and internal temp reaches 165°F.
In a large salad bowl, combine chopped romaine, parmesan cheese, and parmesan crisps.
Pour dressing over the salad and toss to coat evenly.
Divide salad among 4 bowls.
Slice the chicken and place on top of each salad. Serve immediately.

Notes

Use pre-cooked or rotisserie chicken for a quicker meal prep.
Anchovy alternative: Use anchovy paste (about 1 tsp) if you don’t have whole filets.
Keto-friendly crunch: Parmesan crisps replace croutons for a crunchy, low-carb topping.
Make-ahead tip: Store salad and dressing separately to prevent sogginess.
Dressing keeps for 3–5 days in the fridge in an airtight container.