Keto Chicken Caesar Salad Recipe

Ingredients

Dressing

• 120 ml (½ cup) mayonnaise
• 1 tbsp Dijon mustard
• ½ lemon, zest and juice
• 60 ml (¼ cup or ⅔ oz.) grated Parmesan cheese
• 2 tbsp finely chopped anchovy fillets
• 1 garlic clove, pressed or finely chopped
• Salt and pepper to taste

Salad

• 350 g (12 oz.) chicken breasts, bone-in with skin
• Salt and pepper to taste
• 1 tbsp olive oil
• 85 g (3 oz.) bacon
• 200 g (1 liter or 4 cups) Romaine lettuce, chopped
• 120 ml (½ cup or 1⅓ oz.) shredded Parmesan cheese

Instructions

1. Preheat the oven to 350°F (175°C).

2. Prepare the dressing:

   • Whisk all dressing ingredients together or blend using an immersion blender.
   • Store in the refrigerator while you prepare the salad.

3. Cook the chicken:

   • Place the chicken breasts in a greased baking dish.
   • Season with salt and pepper, then drizzle with olive oil or melted butter.
   • Bake for about 20 minutes or until fully cooked through. Alternatively, cook on the stovetop if preferred.

4. Prepare the bacon:

   • Fry the bacon until crisp and crumble it into small pieces.

5. Assemble the salad:

   • Use the chopped Romaine lettuce as a base on two plates.
   • Slice the cooked chicken and place it on top.
   • Add the crispy, crumbled bacon.

6. Serve:

   • Top the salad with a generous dollop of the Caesar dressing and sprinkle with shredded Parmesan cheese.

Tip

This recipe is perfect for using leftover chicken or a store-bought rotisserie chicken. If the chicken is cold, fry the slices in butter for a warm and flavourful addition.