Keto Chicken Caesar Salad (Paleo, Whole30 Options)

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Keto Chicken Caesar Salad – Caesar salad is one of those sides I order every single time I go out to eat. I love them, and could eat them every day, but making the dressing at home seemed too intimidating. Anchovies? Raw egg yolks? Well, I am happy to tell you it is not difficult at all!

You can use any oil you like in the dressing; my preference is avocado oil. It has a very mild flavor and it’s made up of mostly monosaturated fat, the good fat found in olive oil. I have used extra virgin olive oil in a pinch. I enjoy the flavor but if you are not an olive oil fan, I don’t recommend it.

This is a quick dressing to throw together thanks to anchovy paste. I have bought the cans of anchovy filets and chopped them up myself, but the clean-up is not worth it. You’re stuck in the kitchen even longer scrubbing the fish smell out of your cutting board. Save yourself some time and grab the tube of anchovy paste.

Ingredients

  • 1.5 pounds boneless, skinless chicken thighs
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp pepper
  • Splash of red wine vinegar
  • 1 tbsp. avocado oil
  • 1 tsp anchovy paste, or 3-4 anchovy filets
  • 2 cloves garlic, minced and mashed into a paste
  • ½ tsp salt
  • 1 egg yolk
  • 2 tbsp. lemon juice, about 1 lemon
  • 1 tsp Dijon mustard
  • ½ cup avocado oil
  • 4 tablespoons freshly grated parmesan (Skip it if Dairy Free)
  • 1 head of romaine lettuce, chopped

Instructions

Preheat your oven to 350 degrees. Combine chicken with the salt, garlic powder, pepper, and red wine vinegar. Put the tablespoon of oil in a cast iron pan and turn it on medium heat. Allow the pan 5 minutes to heat up then add your chicken. Sear on each side for 8 minutes, then place in the oven for 15 minutes, or until the internal temperature reaches 160 degrees.

Optional: You can put the avocado oil on the chicken and throw it on the grill.

Next, make your dressing. Mince your garlic, then take your knife and try to smash the minced garlic. It isn’t a must, but it will make your dressing smoother. Put the garlic, anchovy paste, salt, egg yolk, Dijon, and lemon juice in a small bowl. Slowly whisk in your avocado oil. If it looks like the oil is separating, just keep whisking. It will come together!

Once the oil in incorporated, whisk in your parmesan. You can add a pinch of pepper to it as well at this point.

Now, assemble your salad. This recipe makes two large salads. At this point, I put half of the chicken and dressing into the fridge for later. Slice up the remaining chicken thighs and spread over the romaine. Drizzle the remaining dressing over the salad, add extra parmesan if desired. I love to thinly shave some larger pieces of parmesan. It adds great texture and flavor.

Keto Chicken Caesar Salad
Keto Chicken Caesar Salad

This salad is quick and simple. Feel free to add any low carb toppings you love. Boiled eggs, avocado, bacon, and diced cucumber are some of my favorites.

Keto Chicken Caesar Salad
Keto Chicken Caesar Salad

Keto Chicken Caesar Salad

Yield: 6

Ingredients

  • 1.5 pounds boneless, skinless chicken thighs
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp pepper
  • Splash of red wine vinegar
  • 1 tbsp. avocado oil
  • 1 tsp anchovy paste, or 3-4 anchovy filets
  • 2 cloves garlic, minced and mashed into a paste
  • ½ tsp salt
  • 1 egg yolk
  • 2 tbsp. lemon juice, about 1 lemon
  • 1 tsp Dijon mustard
  • ½ cup avocado oil
  • 4 tablespoons freshly grated parmesan
  • 1 head of romaine lettuce, chopped

Instructions

    Preheat your oven to 350 degrees. Combine chicken with the salt, garlic powder, pepper, and red wine vinegar. Put the tablespoon of oil in a cast iron pan and turn it on medium heat. Allow the pan 5 minutes to heat up then add your chicken. Sear on each side for 8 minutes, then place in the oven for 15 minutes, or until the internal temperature reaches 160 degrees.

    Optional: You can put the avocado oil on the chicken and throw it on the grill.

    Next, make your dressing. Mince your garlic, then take your knife and try to smash the minced garlic. It isn’t a must, but it will make your dressing smoother. Put the garlic, anchovy paste, salt, egg yolk, Dijon, and lemon juice in a small bowl. Slowly whisk in your avocado oil. If it looks like the oil is separating, just keep whisking. It will come together!

    Once the oil in incorporated, whisk in your parmesan. You can add a pinch of pepper to it as well at this point.

    Now, assemble your salad. This recipe makes two large salads. At this point, I put half of the chicken and dressing into the fridge for later. Slice up the remaining chicken thighs and spread over the romaine. Drizzle the remaining dressing over the salad, add extra parmesan if desired. I love to thinly shave some larger pieces of parmesan. It adds great texture and flavor.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 465 Total Fat: 34g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 26g Cholesterol: 189mg Sodium: 1041mg Carbohydrates: 7g Net Carbohydrates: 0g Fiber: 3g Sugar: 2g Sugar Alcohols: 0g Protein: 35g

Looking for more keto salads? Check out this Keto Greek Grilled Chicken Salad!

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