Chicken Caesar Salad
Indulge in a low-carb twist on the classic Caesar Salad with our mouthwatering Keto Chicken Caesar Salad recipe.
This low-carb masterpiece swaps out croutons for seasoned, grilled chicken, a creamy keto Caesar dressing and savory Parmesan cheese you love. Packed with protein and bursting with flavor, it really is a great salad that even the meat-lovers will enjoy!
What You Will Love about this Recipe
The Ingredients
How To Make It
- For Grilled Chicken: Preheat your grill to medium-high heat.
- Brush the chicken with olive oil and season it with your chosen spices.
- Grill the chicken for about 6-8 minutes per side until it reaches an internal temperature of 165°F (75°C).
- Let the chicken rest for a few minutes, then slice it.
- For Pan-Fried Chicken: Heat a skillet over medium-high heat with olive oil.
- Cook the chicken for 6-8 minutes per side, or until it reaches 165°F (75°C) internally. Let the chicken rest for a few minutes, then slice it.
- Place dressing ingredients into a food processor; mix until smooth and creamy. Season to taste. Set aside.
- Soft boil eggs (7-8 minutes). Refresh in cold water, peel them and slice into halves.
- Place the chopped Romaine lettuce into two serving bowls or on a serving plate. Top with avocado, grilled chicken, eggs, bacon, parmesan.
- Pour the Caesar dressing evenly over the chicken and lettuce. The amount of dressing you use is a matter of personal taste, so start with a few tablespoons and add more if needed.
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FAQs
Yes, you can. Just make sure to check the label for carb content and select a low-carb or keto-friendly option.
Store any leftover salad in an airtight container, keeping the chicken and lettuce separate from the dressing and cheese. This will help maintain freshness.
Next Recipes To Try
Here are just a few more delicious keto salad recipes to try soon.
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Keto Chicken Caesar Salad
Equipment
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Ingredients
- 2 large eggs
- 100 g (3 ½ oz) diced bacon cooked until crispy
- 300 g (2 cups) chicken breast
- 2 cups cos/romaine lettuce roughly chopped
- ½ avocado diced
- 2 tablespoons shaved parmesan
KETO CAESAR DRESSING
- 1/2 clove garlic minced
- 1 tablespoon parmesan finely grated
- 2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- 3 tbsp mayonnaise
- 1 anchovy optional
- Salt flakes and black pepper
Instructions
CONVENTIONAL METHOD
- For Grilled Chicken: Preheat your grill to medium-high heat.
- Brush the chicken with olive oil and season it with your chosen spices.
- Grill the chicken for about 6-8 minutes per side until it reaches an internal temperature of 165°F (75°C).
- Let the chicken rest for a few minutes, then slice it.
- For Pan-Fried Chicken: Heat a skillet over medium-high heat with olive oil.
- Cook the chicken for 6-8 minutes per side, or until it reaches 165°F (75°C) internally. Let the chicken rest for a few minutes, then slice it.
- Place dressing ingredients into a food processor; mix until smooth and creamy. Season to taste. Set aside.
- Soft boil eggs (7-8 minutes). Refresh in cold water, peel them and slice into halves.
- Place the chopped Romaine lettuce into two serving bowls or on a serving plate. Top with avocado, grilled chicken, eggs, bacon, parmesan.
- Pour the Caesar dressing evenly over the chicken and lettuce. The amount of dressing you use is a matter of personal taste, so start with a few tablespoons and add more if needed.
THERMOMIX METHOD
- Cook the chicken to your preferred method as above.
- Place dressing ingredients into mixer; mix 10 sec/speed 10. Scrape and repeat if needed. Season to taste. Place into a bowl and set aside.
- Place eggs into simmering basket. Add 400 ml water to mixer; cook 10-11 min/120°C/speed 1. Refresh in cold water, peel, slice into halves, and set aside.
- Place the chopped Romaine lettuce into two serving bowls or on a serving plate. Top with avocado, grilled chicken, eggs, bacon, parmesan.
- Pour the Caesar dressing evenly over the chicken and lettuce. The amount of dressing you use is a matter of personal taste, so start with a few tablespoons and add more if needed.
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