Low Carb Caesar Salad with Chicken

Low Carb Caesar Salad with Chicken

Author: Sara Smith Prep Time: 15 minutes
Cook Time: 15 minutes Total Time: 30 minutes
Yield: 4 servings Category: LUNCH Cuisine: American Diet: Low Carb

Ingredients

  • 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
Cook Mode Prevent your screen from going dark

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

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