Low Carb Chicken Caesar Salad

The Low Carb Chicken Caesar Salad features juicy seasoned chicken, crisp romaine lettuce, creamy homemade Caesar dressing, and generous Parmesan cheese for a satisfying keto-friendly meal. Grilled, pan-seared, or broiled chicken is sliced and served over romaine that is tossed in a rich, tangy Caesar dressing made with mayo, olive oil, anchovy, garlic, lemon, Dijon mustard, and Parmesan. Skipping traditional croutons keeps carbs low and lets the bold umami flavors of anchovy, Dijon, and Parmesan shine, while the lettuce provides fresh crunch and volume.

Course Dinner, Lunch, Main Course, Salad

Cuisine American, Italian-Inspired

Keyword chicken caesar salad, gluten free, keto, low-carb, meal prep, quick dinner

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 540kcal

Equipment

Mixing bowl
Whisk
Cutting board
Chef's knife
Large skillet or grill pan
Tongs
salad bowl

Ingredients

For the chicken

1 1/2 pounds boneless skinless chicken breasts or thighs, patted dry
2 tablespoons olive oil
1 tablespoon lemon juice freshly squeezed
1 teaspoon garlic powder
1 teaspoon fine sea salt or to taste
1/2 teaspoon black pepper freshly ground

For the keto Caesar dressing

1/2 cup mayonnaise sugar-free, avocado oil or olive oil based if possible
1 teaspoon anchovy paste or mash 2 anchovy fillets
1 teaspoon Dijon mustard
2 cloves garlic finely minced
2 tablespoons lemon juice freshly squeezed, more to taste
3 tablespoons olive oil
1/4 cup Parmesan cheese finely grated
1/4 teaspoon fine sea salt or to taste
1/4 teaspoon black pepper or to taste

For the salad

8 cups romaine lettuce chopped into bite-size pieces, well dried
1 cup Parmesan cheese shaved or shredded
4 slices bacon cooked crisp and crumbled, optional
1 medium avocado sliced, optional

Instructions

Add the chicken, olive oil, lemon juice, garlic powder, salt, and pepper to a bowl and toss until the chicken is evenly coated in the marinade.
Let the chicken marinate at room temperature for about fifteen to thirty minutes while you prepare the dressing and salad ingredients.
In a mixing bowl whisk together the mayonnaise, anchovy paste, Dijon mustard, minced garlic, lemon juice, and olive oil until smooth and creamy.
Whisk in the grated Parmesan, then season the dressing with salt and pepper to taste, adjusting the lemon or Parmesan if you prefer it brighter or cheesier.
Heat a large skillet or grill pan over medium to medium high heat until hot and lightly oil the surface if needed to prevent sticking.
Cook the marinated chicken for about six to eight minutes per side, depending on thickness, until golden on the outside and cooked through with no pink in the center.
Transfer the cooked chicken to a cutting board and let it rest for five minutes, then slice it into strips or bite size pieces.
Add the chopped romaine to a large salad bowl and drizzle with enough Caesar dressing to coat the leaves lightly, then toss well so every piece is coated.
Top the dressed romaine with the sliced chicken, shaved Parmesan, and optional bacon and avocado, adding extra dressing on top if desired.
Serve the chicken Caesar salad immediately while the lettuce is crisp and the chicken is warm, storing any extra dressing in the refrigerator for later use.

Notes

For the best texture, dry the romaine very well so the dressing clings to the leaves instead of watering down. The dressing can be prepared up to a week in advance and stored in an airtight jar in the refrigerator. The chicken can be cooked ahead and served chilled or gently rewarmed before adding to the salad. To keep this salad strictly keto, skip traditional bread croutons and add extra Parmesan, bacon, or avocado for crunch and richness. If you prefer a thinner dressing, whisk in a splash of water or extra lemon juice until it reaches your desired consistency.

Nutrition