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Keto Caesar Chicken Salad

This Keto Caesar Chicken Salad combines succulent grilled chicken, crisp romaine lettuce, and a creamy, tangy homemade Caesar dressing, all topped with shavings of Parmesan cheese and crunchy keto croutons for a luxurious yet easy meal.
Course Lunch
Cuisine Italian
Keyword Caesar Salad, Grilled Chicken Salad, Keto Caesar Chicken Salad, keto salad, Low Carb Chicken Salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 580kcal

Equipment

  • Grill or grill pan
  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Salad bowl

Ingredients

For the Chicken

  • 4 boneless, skinless chicken breasts about 2 pounds/900 grams
  • 1 tsp sea salt 5 grams
  • ½ tsp black pepper 2 grams
  • ½ tsp garlic powder 1 gram
  • 1 tbsp olive oil 15 ml

For the Salad

  • 8 cups chopped romaine lettuce about 2 heads/470 grams
  • ½ cup shaved Parmesan cheese 50 grams
  • 1 cup keto croutons recipe below or store-bought, 60 grams

For the Keto Croutons

  • 1 cup almond flour 96 grams
  • 1 tbsp coconut flour 7 grams
  • ½ tsp baking powder 2 grams
  • ¼ tsp salt 1 gram
  • 1 large egg
  • 2 tbsp olive oil 30 ml
  • ½ tsp garlic powder 1 gram
  • ½ tsp Italian seasoning 1 gram

For the Caesar Dressing

  • ½ cup mayonnaise 120 ml
  • ¼ cup sour cream 60 grams
  • 2 tbsp grated Parmesan cheese 15 grams
  • 2 anchovy fillets finely minced or 1 teaspoon anchovy paste, 5 grams
  • 1 tbsp lemon juice 15 ml
  • 1 tsp Dijon mustard 5 grams
  • 1 garlic clove minced, 3 grams
  • Salt and pepper to taste

Instructions

  • Preheat your grill or grill pan to medium-high heat.
  • Season chicken breasts with salt, pepper, and garlic powder.
  • Brush the grill with olive oil to prevent sticking and place the chicken breasts on the grill.
  • Grill for about 7-8 minutes per side or until the internal temperature reaches 165°F (74°C).
  • Remove from the grill and let rest for a few minutes before slicing.
  • Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
  • In a bowl, mix together almond flour, coconut flour, baking powder, salt, egg, olive oil, garlic powder, and Italian seasoning until a dough forms.
  • Roll out the dough into a thin layer and cut it into small cube shapes.
  • Bake for 12-15 minutes or until golden and crispy. Let cool.
  • In a small bowl, whisk together mayonnaise, sour cream, Parmesan cheese, anchovies, lemon juice, Dijon mustard, and minced garlic until well combined.
  • Season with salt and pepper to taste.
  • In a large salad bowl, toss the chopped romaine lettuce with the Caesar dressing until well coated.
  • Add the sliced grilled chicken and keto croutons to the salad and toss gently.
  • Sprinkle with shaved Parmesan cheese.
  • Serve immediately for the best texture and flavor.

Notes

The keto croutons can be made in advance and stored in an airtight container for up to a week.
If you're short on time, store-bought keto croutons and Caesar dressing can be used as substitutes.
For an extra touch of richness, you can drizzle additional olive oil over the salad before serving.

Nutrition

Calories: 580kcal | Carbohydrates: 10g | Protein: 40g | Fat: 42g | Fiber: 5g | Net Carbs: 5g