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Low Carb Caesar Salad with Chicken Recipe

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4.1 from 5 reviews

This deliciously satisfying Low Carb Caesar Salad with Chicken combines crisp romaine lettuce, juicy pan-seared chicken breasts, crispy parmesan crisps, and a creamy homemade keto-friendly Caesar dressing. Perfect for a quick, healthy lunch or dinner, this salad is both low in carbohydrates and rich in flavor, making it ideal for keto and low-carb diets.

Ingredients

Low Carb Chicken Caesar Salad

  • 1 pound Chicken Breasts
  • Salt, to taste
  • Pepper, to taste
  • 6 cups Romaine Lettuce, chopped
  • 1/4 cup Parmesan cheese, grated
  • 1/2 cup Parmesan crisps

Low Carb Caesar Salad Dressing

  • 3/4 cup Mayonnaise
  • 1/2 cup Grated Parmesan cheese
  • 1 ounce Extra virgin olive oil
  • 4 Anchovy filets
  • 4 cloves Fresh garlic
  • 2 tablespoons Lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon Black pepper
  • Pinch of salt

Instructions

  1. Make the Caesar Salad Dressing: Place all the dressing ingredients—including mayonnaise, grated parmesan, olive oil, anchovy filets, fresh garlic, lemon juice, Dijon mustard, black pepper, and salt—into a blender. Pulse until all ingredients are well combined and smooth. Transfer the dressing to a container and refrigerate until ready to use.
  2. Prepare the Chicken: Heat a medium pan over medium heat. Slice the chicken breasts in half horizontally to create two thin cutlets. Pat the chicken dry with paper towels and season both sides evenly with salt and pepper.
  3. Cook the Chicken: Place the seasoned chicken cutlets in the heated pan. Cook each side until golden brown and the internal temperature reaches 165°F (74°C), ensuring they are fully cooked but still juicy.
  4. Assemble the Salad: In a large bowl, combine the chopped romaine lettuce, grated parmesan cheese, and parmesan crisps. Pour the chilled Caesar dressing over the salad and toss gently to evenly coat all the lettuce leaves.
  5. Serve: Divide the tossed salad into 4 individual bowls. Slice the cooked chicken cutlets and arrange the slices on top of each salad bowl before serving.

Notes

  • Ensure chicken is cooked to an internal temperature of 165°F for safety and optimal juiciness.
  • Homemade parmesan crisps can be substituted with store-bought or omitted if preferred.
  • Adjust anchovy quantity in dressing to taste if you prefer a milder or stronger flavor.
  • Use fresh garlic for the best flavor in the dressing; roasted garlic will alter the taste.
  • Store leftover dressing in an airtight container in the refrigerator for up to one week.
  • For extra crunch, add low-carb croutons or toasted nuts as toppings.

Find it online: https://bitezly.com/low-carb-caesar-salad-with-chicken-recipe/