Keto Crunchy Caesar Chicken Salad

The Keto Crunchy Caesar Chicken Salad is a hearty and satisfying low-carb meal featuring juicy grilled or pan-seared chicken breast, crisp romaine lettuce, crispy bacon, and salty Parmesan cheese, all tossed in a rich, keto-friendly Caesar dressing made with avocado or olive oil, garlic, lemon juice, Dijon mustard, and Parmesan. Toasted almonds stand in for traditional croutons to add a nutty, satisfying crunch without the carbs, creating a full-bodied salad that works perfectly for quick weeknight dinners, satisfying lunches, elegant brunches, or party appetizers.

Course Dinner, Lunch, Main Course, Salad

Cuisine American, Italian-Inspired

Keyword Caesar Salad, chicken salad, gluten free, keto, low-carb, meal prep

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 680kcal

Equipment

Cutting board
Chef's knife
Large skillet or grill pan
small skillet
Mixing bowl
Whisk
large salad bowl
Tongs
measuring cups and spoons

Ingredients

For the chicken

1 1/2 pounds boneless skinless chicken breasts about 3 to 4 small breasts
2 tablespoons olive oil or avocado oil
1 1/2 teaspoons kosher salt divided, for seasoning chicken and salad
1 teaspoon black pepper
1 teaspoon garlic powder

For the crunchy bacon and almonds

6 slices thick-cut bacon
1/2 cup slivered almonds or roughly chopped whole almonds
1 tablespoon butter for toasting almonds

For the keto Caesar dressing

1/2 cup mayonnaise sugar-free, avocado oil or olive oil based
1/4 cup extra-virgin olive oil
1/4 cup finely grated Parmesan cheese
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 cloves garlic minced
2 fillets anchovies minced, optional but traditional
1/4 teaspoon sea salt to taste
1/4 teaspoon black pepper to taste

For the salad

2 heads romaine lettuce chopped into bite-size pieces
3/4 cup shaved or shredded Parmesan cheese for topping

Instructions

Pat the chicken breasts dry with paper towels and place them on a cutting board.
Rub the chicken on both sides with olive oil, then season evenly with the kosher salt, black pepper, and garlic powder.
Heat a large skillet or grill pan over medium to medium high heat until hot.
Cook the chicken for about 6 to 8 minutes per side, or until browned and the internal temperature reaches 165°F, then transfer to a plate to rest for at least 5 minutes before slicing.
While the chicken cooks, place the bacon slices in a cold small skillet and set over medium heat.
Cook the bacon, turning as needed, until very crisp, then transfer to a paper towel lined plate to cool and crumble into pieces.
Discard all but about 1 tablespoon of the bacon fat from the skillet, then add the butter and slivered almonds.
Toast the almonds over medium low heat, stirring frequently, until golden and fragrant, then remove from the heat and let cool completely.
To make the dressing, add the mayonnaise, olive oil, grated Parmesan, lemon juice, Dijon mustard, minced garlic, anchovies if using, sea salt, and black pepper to a mixing bowl.
Whisk the dressing until smooth and creamy, then taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
Add the chopped romaine lettuce to a large salad bowl and drizzle with about half of the Caesar dressing.
Toss the lettuce gently until lightly coated, adding more dressing as needed to reach your preferred level of coating while keeping the leaves crisp.
Slice the rested chicken into strips or bite size pieces.
Top the dressed romaine with the sliced chicken, crumbled bacon, toasted almonds, and shaved Parmesan cheese.
Drizzle any remaining dressing over the salad if desired and serve immediately while the textures are at their crunchiest.

Notes

For meal prep, store the chicken, bacon, almonds, dressing, and chopped romaine separately in airtight containers in the refrigerator for up to 3 days, and assemble just before serving so the lettuce and almonds stay crisp. To vary the flavor, you can substitute boneless skinless chicken thighs for the breasts, swap the almonds for pecans or walnuts, or replace Parmesan with Asiago or Pecorino Romano while keeping carbs low. If you prefer a thinner dressing, whisk in 1 to 2 tablespoons of water or additional lemon juice until it reaches your desired consistency without adding carbs. Always check labels on mayonnaise, mustard, and Parmesan to ensure there is no added sugar so the salad remains strictly keto friendly.

Nutrition