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A vibrant Low Carb Caesar Salad with Chicken topped with parmesan and dressing

Low Carb Caesar Salad with Chicken

A quick and satisfying low carb salad featuring flavorful chicken, homemade Caesar dressing, and crispy romaine lettuce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Dressing
  • 3/4 cup Mayonnaise Use a clean, full-fat mayo for the creamiest dressing.
  • 1/2 cup Grated Parmesan Cheese Stir into the dressing for depth and salt balance.
  • 1 ounce Anchovies in olive oil (4 Anchovy filets) Chop finely or mash into the blender. The oil carries flavor evenly.
  • 4 cloves Fresh Garlic Smash and let rest 5 minutes before using to mellow the bite.
  • 2 tablespoons Lemon Juice Fresh lemon juice brightens the whole dressing. Bottled works in a pinch.
  • 1 teaspoon Dijon Mustard Dijon helps the dressing emulsify and adds subtle tang.
  • 1/4 teaspoon Black Pepper Add a pinch more if you like a faint peppery heat.
  • Pinch Salt Taste at the end. Parmesan and anchovies add salt, so be gentle.
For the Salad
  • 1 pound Chicken Breasts Pound or slice thin for fast, even cooking.
  • 6 cups Romaine Lettuce Wash, dry, and store in a salad spinner for lasting crunch.
  • 1/4 cup Parmesan Cheese Use block parmesan and grate fresh for the best flavor.
  • 1/2 cup Parmesan Crisps These add crunch without carbs. Break them up just before serving.
  • Salt Salt For seasoning the chicken.
  • Pepper Pepper Freshly ground black pepper gives a sharper finish than pre-ground.

Method
 

Make the Dressing
  1. Place all the ingredients for the low carb Caesar dressing into a blender and pulse until well blended.
  2. Pour into a salad dressing container and refrigerate until ready to serve.
Cook the Chicken
  1. Heat a medium pan over medium heat.
  2. Slice the chicken into thin slices.
  3. Pat the chicken dry and season with salt and pepper.
  4. Cook on both sides until golden brown and the internal temperature reaches 165°F.
  5. Let the chicken rest for a few minutes before slicing.
Assemble the Salad
  1. In a large bowl, combine the lettuce, parmesan, and crisps.
  2. Pour the dressing over the salad and toss until well coated.
  3. Divide the salad into bowls and top with sliced chicken.
  4. Serve immediately.

Notes

Serve family-style or in individual bowls. Pair with roasted veggies or warm bread.