Keto Caesar salad

Keto Caesar salad

A true keto salad classic: moist chicken and crispy bacon are served on a bed of crunchy Romaine lettuce. In our version, we don't skimp on the dressing or the parmesan cheese!

Keto Caesar salad

A true keto salad classic: moist chicken and crispy bacon are served on a bed of crunchy Romaine lettuce. In our version, we don't skimp on the dressing or the parmesan cheese!
USMetric
2 servingservings

Ingredients

Dressing
  • ½ cup 125 ml mayonnaise
  • 1 tbsp 1 tbsp Dijon mustard
  • ½ ½ lemon, zest and juicelemons, zest and juice
  • ¼ cup 60 ml (20 g) grated shredded Parmesan cheese
  • 2 tbsp 2 tbsp finely chopped filets of anchovies
  • 1 1 garlic clove, pressed or finely choppedgarlic cloves, pressed or finely chopped
  • salt and pepper
Salad
  • 12 oz. 350 g chicken breast, bone-in with skinchicken breasts, bone-in with skin
  • salt and pepper
  • 1 tbsp 1 tbsp olive oil
  • 3 oz. 75 g bacon
  • 7 oz. 200 g Romaine lettuce, chopped
  • ½ cup 125 ml (40 g) shredded Parmesan cheese

Instructions

Instructions are for 2 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C).
  2. Mix the ingredients for the dressing with a whisk or an immersion blender. Set aside in the refrigerator.
  3. Place the chicken breasts in a greased baking dish.
  4. 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 minutes or until fully cooked through. You can also cook the chicken on the stove top if you prefer.
  5. Fry the bacon until crisp. Place lettuce as a base on two plates. Top with sliced chicken and the crispy, crumbled bacon.
  6. Finish with a generous dollop of dressing and a good grating of parmesan cheese.

Tips

This recipe works great with chicken leftovers or with a store-bought rotisserie chicken as well. To warm up cold left-over sliced chicken, fry it in a bit of butter for a tasty, warm addition.

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

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41 comments

  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:

    MAKES ABOUT 3/4 CUP
    Ingredients
    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

    Directions
    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:

    MAKES 1 CUP DRESSING
    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.
  9. Victoria
    Love this, it was delicious. Fresh and lemony, perfect for a packed lunch. I substituted a few dashes of Worcestershire because I didn't want to deal with anchovies.
  10. BB
    Hi i made this dressing yesterday but it definitely lacked something (garlic) as you cant have a caesar salad without it....I added it but i'm also going to use some of the suggestions above - worchestershire and less lemon juice....
  11. Michelle Stone
    Hi, I made this today for lunch. I added Australian mustard instead of Dijon (didn't have any left) and Shallots. Also added boiled eggs. Opted out the anchovies due to kids. To make it quick I used store bought BBQ chicken. Yummy is all I can say.
  12. What's her face
    Hey just wondering what the serving size is for this recipe....... anyone know??
    Reply: #14
  13. Peter Biörck Team Diet Doctor
    Hi!

    Choose 1 serving (left side below picture)

    Hey just wondering what the serving size is for this recipe....... anyone know??

  14. Geordi
    What is the exact amount of the Romaine that it is calling for I-4 servings? It really does not say??? Thnks
  15. Lea
    1 Romaine lettuce = one heart? What did you all use? YES to the garlic. I've never made or had a Caesar without garlic!
  16. Donna Mendes
    Can someone please tell me the macros for the dressing only? The dressing is lovely! The whole family lived it!
  17. Janice Okoh
    just divine. Will definintely make it again and use the sauce on other things! Will add some celery to the salad next time.
  18. Christine
    I love a good Caesar, I have to say this salad was excellent! The dressing was very tasty and I will definitely make this again and again!
  19. Annette
    This came out SOOOO salty for me last night. It was like I was eating a salt lick. I think the anchovies in the dressing took the saltiness to a whole other plateau. I'm want to make this again, but I'm a little afraid however.
  20. Jan
    This salad was beyond delicious; we loved it and is definitely a keeper. I did not use anchovies as we do not like them and the salad is complete without them. I used chicken, but may prepare again just using the bacon. Loved the Caesar dressing. If rating on a scale of one to ten, I give this a twelve. lol And in one word: Excellence.
  21. Jan
    LOVE this dish; however, we buy a Rotisiree chicken, and cut part of the breast in slices. The rest goes into other recipes for the next day and even place some in the food processor for chicken salad. It is delicious but oh so economical! We leave out anchovies--as they are so rich and it is complete without them.
    As for the post before me on April 4--the anchovies are the reason for the extreme saltiness.
  22. Diane
    Awesome! I can get used to this!
  23. Jeanette
    I love this recipe! However, one quick question - for one serving - 3.5 ounces of lettuce and 5-1/3 ounces of chicken - is this by weight or volume? I’m not complaining, but I made this by weight and there sure is a lot of food on my plate!
    Reply: #25
  24. Kristin Parker Team Diet Doctor

    I love this recipe! However, one quick question - for one serving - 3.5 ounces of lettuce and 5-1/3 ounces of chicken - is this by weight or volume? I’m not complaining, but I made this by weight and there sure is a lot of food on my plate!

    Ounces are always by weight unless the recipe specifies fluid ounces.

  25. Cristina
    This was delicious! However, I wanted to double check the macros. Are they really that high per serving?
    Reply: #27
  26. Kristin Parker Team Diet Doctor

    This was delicious! However, I wanted to double check the macros. Are they really that high per serving?

    Which macro were you concerned about? The fat is from the dressing and the bacon and the protein is from the bacon, cheese and chicken.

  27. Rasha
    Delicious!
  28. Lara
    What can I use to substitute maionese ?
    Reply: #30
  29. Kristin Parker Team Diet Doctor

    What can I use to substitute maionese ?

    I'm sorry, I do not have a good suggestion for a substitute for the mayonnaise in this dressing.

  30. enainaam
    What can i substitute bacon with as i dont eat it?
    Reply: #32
  31. Kristin Parker Team Diet Doctor

    What can i substitute bacon with as i dont eat it?

    You can omit it or use beef/turkey bacon.

  32. Cassieoz
    I occasionally shop at a large discount store that stocks 100% parmesan crisps. There are always a lot of broken bits in the bottom of the bag and I use them as cheesy 'croutons' in my caesar salad. Broken pork rinds add nice crunch too.
  33. Deb Pettit
    I didn't have any anchovies so used Chinese fish sauce.... Perfect!
  34. Bfogle1993
    This was absolutely amazing. My wife who isnt on keto tried it and she loved it and she hates salads usually
  35. hampshirebf
    we have left over dressing. how long will it keep in the fridge?
    Reply: #37
  36. Crystal Pullen Team Diet Doctor

    we have left over dressing. how long will it keep in the fridge?

    The dressing should keep in the fridge for up to 5 days.

  37. discerningtaste
    Classic recipe to enjoy again and again BUT it didn't satiate me as I thought it would. I will add some avocado or something else to ensure that this carries me to the next meal. Excellent recipe!
    Reply: #39
  38. Kerry Merritt Team Diet Doctor

    Classic recipe to enjoy again and again BUT it didn't satiate me as I thought it would. I will add some avocado or something else to ensure that this carries me to the next meal. Excellent recipe!

    It's perfectly fine to add more fat as needed for satiety.
    Here are some ideas for you!
    https://www.dietdoctor.com/low-carb/how-to-eat-more-fat

  39. Jeanene
    Delicious. My mom and I loved this recipe.
  40. Leesa
    This was delicious. I used rotisserie chicken. I didnt have time to make lemon zest so I just squeezed the juice from 1/2 a lemon. I could not eat it fast enough!! - Very good!
  41. Camille
    I really enjoyed this salad. I put the chicken in the oven and the anchovy's make the dressing taste so good.
    Reply: #43
  42. Crystal Pullen Team Diet Doctor

    I really enjoyed this salad. I put the chicken in the oven and the anchovy's make the dressing taste so good.

    Yes!! No skipping the anchovies. :)

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