Keto Caesar Salad with Grilled Chicken and Caesar Dressing
Keto Caesar Salad is a low carb alternative to the classic version. It’s made with Romaine lettuce, Parmesan cheese, and grilled chicken, then topped with garlicky almond crumbs. The dressing is a raw egg-free version of classic Caesar dressing.
Servings: 4
Calories: 487kcal
Ingredients
Caesar Salad
- 1 pound boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 clove garlic * finely grated
- 1/4 cup blanched almond flour
- 8 cups Romaine lettuce * roughly chopped
- 1/4 cup Parmesan cheese * grated or shaved
- 1 cup grape tomatoes * optional
Caesar Salad Dressing
- 1/2 cup keto-approved mayonnaise
- 1/4 cup Parmesan cheese * finely grated
- 1 clove garlic
- 1 tablespoon lemon juice * fresh squeezed
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon anchovy paste
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
Caesar Salad
- Preheat your oven to 350°F.
- Season the chicken with salt and pepper. Heat the olive oil in a, oven-proof grill pan, or large skillet, over medium-high heat. Sear the chicken for about 2-3 minutes per side, or until grill marks are present and it’s golden brown.
- Transfer the pan to the oven and cook until the chicken reaches an internal temperature of 165°F when a meat thermometer is inserted into the center of the thickest portion, about 10-15 minutes. Remove and allow to cool, then cut into 1/2-inch slices.
- Meanwhile, melt the butter in a small skillet over medium heat. Add the garlic and cook for 15-30 seconds, then stir in the almond flour. Cook, stirring often and watching closely until the almond is lightly toasted, about 3-4 minutes. Set aside and allow to cool.
- Prepare the salad by combining the lettuce and Parmesan cheese in a large bowl.
Caesar Salad Dressing
- Make the salad dressing by adding the mayonnaise, Parmesan cheese, garlic, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste, salt, and pepper in a blender cup or food processor. Process until well blended and mostly smooth.
- Toss the salad with half of the dressing.
- Divide the salad between 4 bowls and top with equal parts of sliced chicken and almond crumbs.
- Serve with the extra dressing on the side.
Notes
Tips and Techniques
- Rotisserie or leftover chicken can be used, if available.
- Grate Parmesan cheese from a block to avoid starch often added to pre-shredded cheeses.
- Low carb bread can be used to make croutons, however, it is more expensive, especially if it’s not something that you typically keep on hand.
- You can make the salad dressing in a bowl with a whisk, just be sure to finely grate the garlic first.
- Store leftover salad and dressing in separate airtight containers in the refrigerator. If the salad is dressed, it will last a day or two. The salad dressing will be good for up to a week.
Nutrition
Serving: 1salad | Calories: 487kcal | Carbohydrates: 6g | Protein: 32g | Fat: 37g | Saturated Fat: 9g | Cholesterol: 101mg | Sodium: 1010mg | Potassium: 664mg | Fiber: 3g | Sugar: 2g | Vitamin A: 8425IU | Vitamin C: 7mg | Calcium: 199mg | Iron: 2mg