Grilled Chicken Keto Caesar Salad

This Grilled Chicken Keto Caesar Salad pairs smoky, marinated grilled chicken with crisp romaine, a rich homemade Caesar dressing, and plenty of salty Parmesan for a truly satisfying low-carb meal. Classic Caesar flavor comes from olive oil, lemon, garlic, and anchovies, while croutons are replaced with keto-friendly options like crispy bacon or Parmesan crisps to keep carbs low and texture high. It is perfect for meal prep, quick weeknight dinners, or a hearty lunch that keeps you full and on track with keto.

Course Main Course, Salad

Cuisine American, Italian

Keyword Caesar Salad, chicken salad, grilled chicken, keto, low-carb

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 540kcal

Equipment

grill or grill pan
Mixing Bowls
Whisk
Cutting board
Chef's knife
Tongs
measuring cups and spoons

Ingredients

For the grilled chicken

1 1/2 pounds boneless skinless chicken breasts about 3 to 4 medium breasts
1/4 cup olive oil for the chicken marinade
2 tablespoons lemon juice freshly squeezed
3 cloves garlic minced
1 teaspoon sea salt
1/2 teaspoon black pepper freshly ground

For the keto Caesar dressing

1/2 cup mayonnaise sugar-free, preferably avocado oil based
1/4 cup olive oil extra-virgin
3 fillets anchovies finely minced, or to taste
2 cloves garlic finely minced or grated
2 tablespoons lemon juice freshly squeezed
2 teaspoons Dijon mustard check for no added sugar
1/3 cup Parmesan cheese finely grated, plus more to taste
1/4 teaspoon sea salt or to taste
1/4 teaspoon black pepper freshly ground, or to taste

For the salad

2 heads romaine lettuce chopped into bite-size pieces
1 cup Parmesan cheese shaved or shredded
4 slices bacon cooked crisp and crumbled, optional
1 cup Parmesan crisps broken into bite-size pieces, optional

Instructions

Add the chicken breasts to a shallow dish or zip top bag and pour in the olive oil, lemon juice, minced garlic, salt, and pepper, then turn the chicken to coat evenly in the marinade.
Marinate the chicken in the refrigerator for at least 20 minutes and up to 4 hours while you prepare the rest of the ingredients.
Preheat a grill or grill pan to medium high heat and lightly oil the grates to prevent sticking.
Grill the marinated chicken for about 6 to 7 minutes per side, or until the internal temperature reaches 165 degrees F and the outside has nice grill marks.
Transfer the cooked chicken to a plate, tent loosely with foil, and let it rest for 5 minutes before slicing it into strips.
While the chicken cooks, make the dressing by whisking together the mayonnaise, olive oil, minced anchovies, garlic, lemon juice, Dijon mustard, grated Parmesan, salt, and pepper in a bowl until thick, smooth, and creamy.
Taste the dressing and adjust with additional lemon juice, salt, pepper, or Parmesan as desired, then set aside.
Add the chopped romaine lettuce to a large salad bowl and drizzle with enough Caesar dressing to lightly coat the leaves, then toss gently until the lettuce is evenly dressed.
Sprinkle the dressed lettuce with the shaved or shredded Parmesan and toss again to distribute the cheese throughout the salad.
Top the salad with the sliced grilled chicken, then add crumbled bacon and Parmesan crisps if using, and finish with a final spoonful of dressing or extra Parmesan to taste before serving immediately.

Notes

For the best texture, keep the grilled chicken, chopped romaine, and dressing stored separately in airtight containers and assemble the salad just before serving. The chicken will keep for up to 4 days in the refrigerator and can be served cold or gently reheated in a skillet. The dressing thickens as it chills, so whisk in a splash of water or lemon juice to loosen it if needed before tossing with the lettuce. To keep carbs low, avoid store bought dressings with added sugar and skip traditional croutons in favor of Parmesan crisps or extra bacon for crunch. This salad works well for meal prep lunches if you portion the components into individual containers and add the dressing right before eating.

Nutrition