Grilled Keto Chicken Caesar Salad

The Grilled Keto Chicken Caesar Salad is a satisfying and flavorful low-carb twist on the classic Caesar salad, featuring smoky grilled chicken breast, crisp romaine, a rich homemade Caesar dressing made with olive or avocado oil, and crunchy keto toppings like toasted nuts, seeds, and bacon instead of croutons.

Course Main Course, Salad

Cuisine American, Italian-Inspired

Keyword chicken caesar salad, gluten free, grilled chicken, keto, low-carb

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 610kcal

Equipment

Mixing bowl
Whisk
Cutting board
Chef's knife
grill or grill pan
Tongs
small skillet
large serving bowl

Ingredients

For the grilled chicken

1 1/2 pounds boneless skinless chicken breasts about 3 to 4 medium breasts
3 tablespoons olive oil or avocado oil, for marinade
2 tablespoons lemon juice freshly squeezed
3 cloves garlic minced
1 teaspoon dried Italian seasoning or dried oregano
1 teaspoon sea salt
1/2 teaspoon black pepper freshly ground

For the keto Caesar dressing

1/2 cup mayonnaise preferably avocado oil based, no sugar added
1/4 cup extra-virgin olive oil or avocado oil
3 fillets anchovies finely minced, or use anchovy paste
1 teaspoon Dijon mustard no added sugar
2 tablespoons lemon juice freshly squeezed
2 cloves garlic finely minced or pressed
1/3 cup grated Parmesan cheese freshly grated
2 teaspoons Worcestershire sauce sugar-free and gluten-free if needed
1/4 teaspoon sea salt or to taste
1/4 teaspoon black pepper or to taste

For the salad

2 heads romaine lettuce cored and chopped, or halved lengthwise if lightly grilling
1 cup Parmesan cheese freshly shaved or shredded
4 slices bacon cooked crisp and crumbled
1/4 cup sliced almonds or chopped, toasted
2 tablespoons raw pumpkin seeds toasted
2 tablespoons sunflower seeds toasted
1 tablespoon olive oil for brushing romaine if grilling it

Instructions

Add the olive oil, lemon juice, minced garlic, dried Italian seasoning, sea salt, and black pepper for the chicken to a medium bowl and whisk to combine into a marinade.
Place the chicken breasts in a shallow dish or zip top bag, pour the marinade over them, and turn to coat all sides evenly.
Let the chicken marinate in the refrigerator for at least 30 minutes and up to 2 hours, then remove it and allow it to sit at room temperature for about 15 minutes before grilling.
Preheat a grill or grill pan over medium to medium high heat and lightly oil the grates if needed to prevent sticking.
Grill the marinated chicken breasts for about 6 to 8 minutes per side, or until they reach an internal temperature of 165°F, then transfer them to a plate and let rest for at least 5 minutes before slicing.
While the chicken cooks, cook the bacon in a skillet over medium heat until crisp, then transfer to a paper towel lined plate to cool before crumbling.
In the same or a clean dry skillet, toast the sliced almonds, pumpkin seeds, and sunflower seeds over medium low heat, stirring frequently, until fragrant and lightly golden, then remove from heat and let cool.
Make the dressing by adding the mayonnaise, olive oil, minced anchovies, Dijon mustard, lemon juice, minced garlic, grated Parmesan, Worcestershire sauce, sea salt, and black pepper to a mixing bowl.
Whisk the dressing ingredients together until smooth and creamy, then taste and adjust salt, pepper, or lemon juice to your preference, thinning with a splash of water if desired for a looser consistency.
Prepare the romaine by removing any wilted outer leaves, coring, and chopping into bite size pieces, or by halving the heads lengthwise if you plan to grill them.
If lightly grilling the romaine, brush the cut sides with olive oil, place them cut side down on the hot grill for about 10 to 20 seconds until lightly charred, then remove and chop once cool enough to handle.
Add the chopped romaine to a large serving bowl and drizzle with a modest amount of the Caesar dressing, then toss gently to coat, adding more dressing as needed to lightly but thoroughly dress the leaves without making them soggy.
Slice the rested grilled chicken breasts into strips or bite size pieces and arrange them over the dressed romaine.
Top the salad with shaved or shredded Parmesan, crumbled bacon, toasted almonds, pumpkin seeds, and sunflower seeds, reserving some of each for passing at the table if desired.
Serve the grilled keto chicken Caesar salad immediately with extra dressing, lemon wedges, and additional Parmesan on the side for anyone who wants more.

Notes

For strict keto, verify that your mayonnaise and Worcestershire sauce are free of added sugars and that bacon is uncured or sugar free. The nuts and seeds can be customized to your preference; just keep total quantities similar to maintain macros. The salad is best assembled just before serving, but the dressing can be made up to 3 days in advance and stored in the refrigerator in an airtight jar. Grilled chicken can be cooked ahead, cooled, and refrigerated for up to 3 days; slice just before serving and gently rewarm or serve chilled over the salad.

Nutrition