Keto Chicken Caesar Salad
Tasty chicken salad with a homemade caesar dressing to die for!
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
If you dont have leftover chicken follow these steps to make your chicken:
- 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.