Low Carb Caesar Salad with Chicken

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Low Carb Caesar Salad with Chicken is the kind of meal that feels fancy but actually takes less work than deciding what to order. Crisp lettuce, rich garlicky dressing, golden chicken, and the satisfying crunch of parmesan crisps make this a meal you will brag about without breaking a sweat.

Why This Recipe is Awesome

Look, this salad does everything right. It is low carb so your macros stay happy. It is fast, so your stomach does not have time to throw a tantrum. It tastes like something you might pay too much for at a bistro but you made it in your own kitchen in a bathrobe.
It is ridiculously easy and honestly pretty forgiving. Burn the chicken a tiny bit and it still tastes great. Forget one clove of garlic and nobody will stage a revolt. Too good to be true? Nope. Try it.

Also, if you like quick chicken ideas, you might enjoy this savory mini sliders recipe. It plays well with weeknight energy levels.

Ingredients You’ll Need

• Low Carb Homemade Caesar Salad dressing
• 1 pound Chicken Breasts
• salt
• pepper
• 6 cups Romain Lettuce
• 1/4 cup parmesan cheese
• 1/2 cup parmesan crisps
• 3/4 cup mayonnaise
• 1/2 cup grated parmesan cheese
• 1 ounce Anchovies in olive oil 4 Anchovy filets
• 4 cloves fresh garlic
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon black pepper
• pinch of salt

Yes there is some parmesan overload and yes that is intentional. If you love cheese this is your moment.

Step-by-Step Instructions

1. How to Make Low Carb Caesar Salad Dressing. Place all the ingredients for the low carb Caesar dressing into a blender. Pulse until well blended. Pour into a salad dressing container and put in the fridge until salads are ready to be served.
2. Make the Caesar salad dressing first so it chills and gets thick. This makes tossing the salad way easier. Keep it cold and zesty.
3. Heat a medium pan over medium heat. Slice your chicken and half to end up with two thin slices of chicken. Pat the chicken dry with a paper towel and season with salt and pepper.
4. Add a drizzle of oil to the pan. Cook the chicken on both sides until golden brown and the internal temperature reaches 165°F. Use a thermometer if you own one. It saves guesswork and drama.
5. Place your lettuce, parmesan, and crisps into a large bowl. Toss lightly so the bowl does not look like it just exploded with cheese.
6. Pour the dressing over the salad and toss the salad until all the lettuce is well coated. Start with less dressing and add more if you want it saucier. You can always add but you cannot un-sauce.
7. Divide the salad into 4 bowls. This makes portion control easy and your table photogenic.
8. Slice the chicken and place on top of the salad. Serve immediately while the chicken is still slightly warm.

   

Common Mistakes to Avoid

• Thinking you do not need to chill the dressing. Cold dressing clings to leaves better and tastes fresher.
• Overdressing the salad. Nobody likes soggy lettuce. Toss, taste, stop.
• Cutting chicken too thick. Thick slices take longer and can finish unevenly. Slice thin for fast, even cooking.
• Skimping on garlic or anchovy. These are small flavor heroes. Use them unless you enjoy boredom on a plate.
• Forgetting to pat the chicken dry. Wet chicken will steam not sear, and nobody wants mushy edges.

Alternatives & Substitutions

• No anchovies? Use a teaspoon of Worcestershire sauce instead. It adds umami without making you wrestle with fish feelings.
• Want less mayo? Substitute half with Greek yogurt for tang and fewer calories. IFS you dislike mayo a lot this helps.
• No parmesan crisps? Toasted almonds or crushed pork rinds both make fine crunchy heroes. Pork rinds keep it low carb and extra naughty.
• Chicken breasts feel blah? Use thighs for juicier meat. I prefer thighs if I plan to nap afterward.
• Short on lemon? A splash of apple cider vinegar can stand in and still brighten things up.

FAQ (Frequently Asked Questions)

Q. Can I use chicken thighs instead of chicken breasts?
A. Yes you can. Thighs stay juicier and are more forgiving. Cook until they reach 165°F internal temperature and you are golden.

Q. Is the dressing really low carb?
A. Yep. This version uses mayonnaise and anchovies with no sugar so it stays keto and low carb friendly. Flavor does not need carbs to be awesome.

Q. Can I make the dressing ahead of time?
A. Absolutely. Make it up to 4 days in advance and keep it refrigerated. Dressing often tastes better after a little time to marry.

Q. Do I have to use anchovies?
A. Technically no but they give that classic Caesar depth. If you hate them swap in a little Worcestershire sauce or skip them and be brave.

Q. Can I turn this into meal prep?
A. Yes. Keep lettuce separate from dressing and chicken in the fridge. Dress just before eating so nothing goes limp. Portion into containers for quick lunches.

Q. How do I keep the lettuce extra crisp?
A. Chill the lettuce and bowl. Dry the leaves completely before dressing. Dry leaves equal crunch.

Q. Are parmesan crisps necessary?
A. Not necessary but highly recommended. They add that perfect crunch without carbs. Use toasted nuts if you must.

Final Thoughts

You just made a classic taste with minimal drama and maximum crunch. This Low Carb Caesar Salad with Chicken looks restaurant-level, but you did it in pajamas and that counts for extra points. Invite someone over, or eat it alone while watching a dumb show. Either way you nailed it. Serve it fresh, slice the chicken thin, and always respect the power of garlic. Now go impress someone or yourself with this simple, delicious meal. You have earned it.

Conclusion

If you want more recipes in this low carb zone check out this Low Carb Chicken Caesar Salad | Healthy Fitness Meals for a similar take. For a slightly different keto spin try Keto Chicken Caesar Salad – Mad Creations Hub. And if you want another inspiration with great photos and tips browse Low Carb Caesar Salad with Chicken • Low Carb Nomad.

Low Carb Caesar Salad with Chicken

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• Author: admin
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Low Carb

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Description

A delicious and easy-to-make Low Carb Caesar Salad with Chicken that feels fancy but takes minimal effort.

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Ingredients

Scale 1x2x3x

• 1 pound Chicken Breasts
• 6 cups Romaine Lettuce
• 1/4 cup parmesan cheese
• 1/2 cup parmesan crisps
• 3/4 cup mayonnaise
• 1/2 cup grated parmesan cheese
• 1 ounce Anchovies in olive oil (4 Anchovy filets)
• 4 cloves fresh garlic
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon black pepper
• pinch of salt
• salt to taste
• pepper to taste

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Instructions

1. Make the Caesar salad dressing by blending all dressing ingredients in a blender. Refrigerate until ready to serve.
2. Slice the chicken breasts thinly, pat dry, and season with salt and pepper.
3. Heat a medium pan over medium heat and cook the chicken until golden brown and cooked through (internal temperature of 165°F).
4. In a large bowl, combine lettuce, parmesan cheese, and parmesan crisps. Toss lightly.
5. Add the dressing to the salad and toss until all the lettuce is well coated.
6. Divide the salad into 4 bowls for serving.
7. Slice the cooked chicken and place it on top of the salad, serving immediately.

Notes

Chill the dressing for better flavor and texture. Avoid overdressing the salad to keep the lettuce crisp.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 2g
• Sodium: 500mg
• Fat: 30g
• Saturated Fat: 7g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 120mg

Keywords: Caesar Salad, Low Carb, Chicken Salad, Quick Meals, Healthy Recipes