Keto Caesar salad

A true keto salad classic. In our version, we don't skimp on the dressing or the parmesan cheese!
A true keto salad classic. In our version, we don't skimp on the dressing or the parmesan cheese!


2 servingservings
  • 23 lb 300 g chicken breastchicken breasts
  • 1 tablespoon 1 tablespoon olive oil
  • salt and pepper
  • 513 oz. 150 g bacon
  • ½ ½ Romaine lettuce
  • 2 oz. 50 g freshly grated parmesan cheese
  • ½ cup 125 ml mayonnaise
  • 1 tablespoon 1 tablespoon Dijon mustard
  • ½ ½ lemon, zest and juice
  • 2 tablespoons 2 tablespoons grated parmesan cheese
  • 2 tablespoons 2 tablespoons finely chopped filets of anchovies
  • salt and pepper


Instructions are for 2 servings. Please modify as needed.

  1. Mix the ingredients for the dressing with a whisk or an immersion blender. Set aside in the refrigerator.
  2. Preheat the oven to 400°F (200°C). Place the chicken breasts in a greased baking dish.
  3. Season the chicken with salt and pepper and drizzle olive oil or melted butter on top. Bake the chicken in the oven for about 20 min or until fully cooked through. You can also cook the chicken on the stove top if you prefer.
  4. Fry the bacon until crisp. Shred the lettuce and place as a base on two plates. Place sliced chicken and the crispy, crumbled bacon on top.
  5. Finish with a generous dollop of dressing and a good grating of parmesan cheese.


This recipe works great with chicken left overs or with a store bought rotisserie chicken as well.

If you miss croutons and aren’t in a hurry, check out our recipe for low-carb parmesan croutons.

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  1. David Waterbury
    I use the following recipe from Kenji Lopez-Alt in The Food Lab Cookbook. I make it with his "2 Minute Mayonnaise." I use freshly ground black pepper and additional parmesan cheese plus garnish with chopped anchovies:

    1/2 cup Mayonnaise
    1 ounces Parmigiano-Reggiano, finely grated (about 1/2cup)
    1 teaspoon Worcestershire sauce
    2 anchovy fillets
    2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons)
    1/4 cup extra-virgin olive oil
    Kosher salt and freshly ground black pepper

    1. Combine the mayonnaise, cheese, Worcestershire, anchovies, and garlic in the bowl of a food processor and process until homogeneous, about 15 seconds, scraping down the sides once or twice during processing as necessary. Using a rubber spatula, transfer the mixture to a medium bowl. Whisking constantly, slowly drizzle in the olive oil. Whisk in water a teaspoon at a time until the dressing is just thin enough to flow slowly off a spoon. Season to taste with salt and pepper. The dressing will keep in a sealed container in the refrigerator for up to 1 week.

  2. 2 comments removed
  3. Carole
    Excellent dinner, although I made a few changes. For the sauce I combined the recipe herewith elements from another recipe I had, ending up with a tasty, zesty dressing we all loved:

    Mix together:
    1-1/2 TB fresh lemon juice
    2 tsp. grated lemon zest
    1 tsp. Worcestershire sauce
    1-1/2 tsp. Dijon mustard
    2 cloves garlic, minced
    (optional: add 1 tsp. anchovy paste—but since Worcestershire has anchovy in it, the paste probably isn't needed—I didn't use it)

    Add in:
    1 cup Mayonnaise
    1/2 cup. fresh grated Parmesan

    Dressing will keep a week.

    We all loved this salad and dressing. In addition to chicken and crumbled bacon, I also included sliced boiled egg, tomato wedges and avocado wedges.

    Family LOVED this, so I'm putting this on frequent meal rotation! This one needs to be included in the BACON section!

  4. Jocelyn
    I don't usually like a Caesar Salad when ordered from a restaurant, so I made this with caution. However it was delicious. I used speck in place of the bacon for chunkier pieces and it worked well. Highly recommend. I had it for lunch and didn't need anything for dinner, a plus (minus) for me!
  5. Rosalia
    This salad is exquisite. I did add some more vegetables like raw spinach and raw celery.
    I used a little more chicken breast. I cooked the chicken breast in the oven and afterwards as it did not turn out nice and golden I fried it in some butter. The juices of the chicken from the oven I added to my dressing.
    I did change the dressing to my liking. Added a whole lemon juice and some raw apple cider vinegar. I also added whole can of anchovies as I did not want to throw it away. You do not taste the anchovies at all after blending it all together.
    I ended up with enough for 4 servings! Very filling and not super greasy.
  6. Anne O'Neil
    What a brilliant salad. Wonder if adding a bit of fresh crushed garlic to the sauce would give it the tiny taste difference that was missing?

    Is a definite keeper, so simple to prepare, I even used my own homemade mayo for it :D

  7. Jeffrey
    Try grilling the romaine. It's adds such an amazing depth of flavor.
  8. Candy
    "1/2 romain lettuce"(2 srv) - 1/2 head? 1/2 pound? 1/2 cup? I'm guessing 1/2 head, but that's so vague due to variation in size.

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