Keto Chicken Caesar Salad – with Homemade Dressing
Keto Chicken Caesar Salad – with Homemade Dressing
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Homemade keto caesar salad from scratch!
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This Keto Chicken Caesar Salad – with Homemade Dressing is my favourite salad of all time. Who doesn’t love a good caesar salad? The dressing is what makes a really good caesar salad. Thats why you need this homemade dressing in your life! This recipe calls for fresh good quality ingredients for a truly great salad!
I love caesar salad because of the rich ingredients and combination of flavours. I mean who doesn’t love parmesan, chicken and eggs? The beauty is you can actually make a caesar truly your own if you don’t like all the classic components. In this recipe I top my salad with shaved and grated parmesan, boiled eggs and chicken. The homemade dressing is packed full of flavour from parmesan cheese, anchovies, mayonnaise, lemon juice, dijon mustard, garlic and olive oil.
What Makes This Salad Keto?
Traditional Caesar Salad is made up of crisp romaine lettuce topped with a rich creamy dressing. Composed of these main ingredients: parmesan cheese, anchovies, mayonnaise or eggs, lemon juice, garlic and olive oil. The salad is then topped with chicken, anchovies, boiled eggs, shaved parmesan and croutons. I am not a huge crouton fan. If I have a caesar salad at a restaurant, I will always ask them to hold the croutons. If I do feel carby, I much prefer some fresh bread on the side!
This Chicken Caesar Salad is for all the keto fans! No unhealthy fried bread just a crunchy salad packed with protein and healthy fats. The egg and the chicken provide the protein power in this meal. The homemade dressing is full of flavour and healthy fats from the olive oil and anchovies. I very much feel salads should be simple carb free. If I am in the mood for a salad I want fresh fragrant vegetables, with protein and healthy fats. This salad will give you exactly that – healthy and super tasty!
What do i need?
Homemade Caesar Dressing
- Good quality aged parmigiano reggiano, also known as parmesan is a must. Ocado currently have a good offer on this one. When buying parmesan the packet should say parmigiano reggiano. This is authentic parmesan cheese. Alternatively, you can substitute with grano padano. This is a similar and great Italian hard cheese.
- Ever wondered what all the flavours in a caesar are? Anchovies are a big component, they provide a salty and subtle fishy taste to the dressing. I get my anchovies tinned or in a jar. You can find them in most supermarkets.
- I use mayonnaise instead of fresh eggs. I just find it’s easier, works better and provides the creamy texture that I want. My favourite mayonnaise is still Heinz Seriously Good. It is so hard to find a good tasting organic mayonnaise – let me know in the comments otherwise I will have to start making my own!
- You will also need the juice of one lemon, garlic, salt and black pepper. I also add some dijon mustard for a little kick.
The dressing will only be as good as your ingredients. Try and use the best quality for the best results and flavour!
The Chicken Caesar Salad
- Large romaine lettuce. Organic is best M & S and Waitrose sell great quality organic romaine lettuce.
- Good quality eggs for boiling. The eggs usually found in my fridge are an organic lidl 6 pack for just £1.29 . I also love duck eggs and Clarence Court is my go to brand. I try to buy eggs as much as I can from farmers markets or health stores and butchers that sell fresh farm eggs – nothing beats fresh eggs! Check your local butcher!
- Chicken of your choice. I mostly make chicken caesar salad when I have leftover chicken in the fridge to use. Or I will roast some chicken thighs in the oven with some lemon, garlic, olive oil and salt and pepper. See end of recipe card for full details.
Today I have used some leftover chicken breast from yesterday’s Piri Piri Spatchcock Chicken. Go and check out the recipe if you love a chicken dinner – it is perfect for your next barbecue too!
Tips & Tricks
- To make the dressing I like to blend all the ingredients together into a thick and creamy emulsion. My favourite affordable blender is the Ninja 3 in 1 blender. This for me produces the smoothest and best texture. You can of course mash everything together with a fork and then whisk in grated cheese if you prefer a chunkier dressing.
- Use a salad spinner to dry your salad so the leaves are nice and dry before putting them in the salad bowl.
- After you boil your eggs let them rest in cold water for no more than 5 minutes. Then peel and cut when ready to use. Old boiled eggs will go hard and grey.
- Add a squeeze of fresh lemon juice over the finished salad for an extra tang and freshness!
Serving Suggestions –
This salad is beautiful on its own and extremely satisfying. I sometimes like to have some fresh crusty bread on the side to mop up the sauce and egg but it really doesn’t need anything else. Love salads check out my Sirloin Steak Salad – it has a sweet honey balsamic dressing! Let me know how it goes in the comments.
Be sure to check out my Piri Piri Chicken and Garlic and Lemon Chicken recipes. Both are super delicious and the leftovers are great for this salad and wraps, sandwiches and more!
Keto Chicken Caesar Salad
Equipment
- Blender
- Salad bowl
- Salad spinner
- Sharp knife
- Saucepan
- Chopping board
Ingredients
Caesar Dressing Ingredients
- 100 ml olive oil
- ¼ cup mayonnaise
- 1 tsp dijon mustard
- 1 lemon juiced
- 150 g parmesan
- 10 anchovies
- 2-4 garlic cloves
- pinch black pepper
- pinch salt
Caesar Salad Ingredients
- 1 head romaine lettuce
- 2 eggs boiled
- 2 tbsp grated parmesan
- ¼ cup shaved parmesan
- 2 chicken breasts/thighs
Instructions
Caesar Dressing
- Measure the cheese, olive oil and mayonnaise and place in blender cup.
- Put the rest of the ingredients into the blender cup and whizz on high for about 2 minutes or until smooth.
Caesar Salad
- Place your eggs into a saucepan filled with cold water and cook for 5 minutes or to your taste.
- Wash the romaine lettuce thoroughly under cold water and dry using a salad spinner.
- Remove the eggs from the saucepan when done and place in a bowl of cold water for 5 minutes. Peel and slice into quarters.
- Chop the romaine lettuce into your desired pieces and drizzle 2 tablespoons of dressing over the salad and toss well.
- Slice 2 egg quarters in two add to the salad and toss. Place the rest of the eggs on top of the romaine lettuce.
- Heat your leftover chicken breast and place on the top of the salad.
- Grate over fine parmesan and add some parmesan shavings. Finish with a squeeze of fresh lemon juice.
Notes
- Marinate chicken breast of thighs in 4 tbsp olive oil, juice of 1 lemon, 3 garlic cloves, pinch of salt, pepper and paprika. Leave for at least 1 hour.
- Roast thighs in the oven at 180-200C degrees for 45 minutes or internal temp is at 75C degrees.
- If using breast cut into strips and fry for 7-10 minutes on medium to high or until browned and firm.
Did you make this Chicken Caesar Salad?
Got any questions? Ask away! I’m here to help! If you loved this recipe, I hope you’ll leave a comment and rating below! Let me know how it turned out for you and share it on social media. Don’t forget to tag us at @chilliandlife and hashtag it #chilliandlife ! I’ll be sure to share it!
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