Low Carb Caesar Salad Chicken (Print Version)
Crisp romaine, juicy chicken, parmesan, and zesty low carb Caesar dressing combine for a bold salad.
# Ingredients:
→ Main Salad
01 -
1 pound boneless, skinless chicken breasts
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
6 cups chopped Romaine lettuce
05 -
1/4 cup grated parmesan cheese
06 -
1/2 cup parmesan cheese crisps
→ Caesar Dressing
07 -
3/4 cup mayonnaise
08 -
1/2 cup finely grated parmesan cheese
09 -
1 ounce anchovy fillets in olive oil (4 fillets)
10 -
4 cloves fresh garlic
11 -
2 tablespoons freshly squeezed lemon juice
12 -
1 teaspoon Dijon mustard
13 -
1/4 teaspoon freshly ground black pepper
14 -
Pinch of salt
# Instructions:
01 -
Combine mayonnaise, parmesan cheese, anchovy fillets, garlic cloves, lemon juice, Dijon mustard, black pepper, and salt in a blender. Blend until smooth and fully emulsified. Transfer to a covered container and refrigerate until needed.
02 -
Heat a medium skillet over medium heat. Slice each chicken breast horizontally to create two thin cutlets. Pat dry with paper towels and season both sides with salt and pepper. Cook the chicken cutlets on both sides until golden brown and an internal temperature of 165°F is reached. Transfer to a plate and allow to rest.
03 -
In a large mixing bowl, combine chopped Romaine lettuce, grated parmesan cheese, and parmesan cheese crisps.
04 -
Pour desired amount of chilled Caesar dressing over the lettuce mixture and gently toss until the greens are evenly coated.
05 -
Divide the dressed salad evenly among 4 individual serving bowls.
06 -
Slice the rested chicken cutlets and arrange on top of each salad bowl. Serve immediately.
# Notes:
01 -
For optimal flavor, allow the Caesar dressing to chill for at least 30 minutes before serving.
02 -
Ensure chicken rests after cooking for juicy and tender slices.