Low Carb Chicken Caesar Salad

This easy low carb Chicken Caesar Salad is served with Parmesan crisps and is a wonderfully tasty dish! Gluten free and keto friendly recipe.

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This salad is so quick to put together, especially if you "cheat" and use ready chopped lettuce and ready cooked chicken! The dressing is super simple, too. The stage that takes longest is making the Parmesan crisps - but they are absolutely essential to the dish for crunch and delicious saltiness!

You might also like my low carb Chicken Caesar PASTA and these Grilled Caesar Chicken Thighs!

How to Make a Low Carb Chicken Caesar Salad

Make the Parmesan crisps first. On a silicone mat (I use this quarter size one), sprinkle little puddles of shredded Parmesan.

Place under a broiler and cook until melted, bubbly and starting to turn brown - watch them carefully! Leave them to cool and crisp up, draining excess fat on a paper towel if necessary. If you want some more variations, check out these five Parmesan Crisps suggestions. You can also make them neater circles by making them in a mini muffin pan - but if I'm just making this for me I don't bother!

To make the dressing, combine mayonnaise, anchovy paste and Worcestershire sauce together in a bowl. 

Mix some cooked chopped chicken into the dressing. Leftover roast chicken or cold rotisserie chicken is perfect for this recipe - or you can also buy ready-cooked chicken. 

Place some chopped or shredded Romaine lettuce onto a plate, then add the chicken and any excess dressing. Finish with the Parmesan crisps and a grind or two of some black pepper.

This recipe serves one but it would be exceedingly easy to increase the quantities! The finished salad is salty, cheesy, creamy and surprisingly filling!

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Chicken Caesar Salad

5 from 2 votes

This easy low carb Chicken Caesar Salad is served with Parmesan crisps and is a wonderfully tasty dish! Gluten free and keto recipe.

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Makes: 1 Serving

Net Carbs: 3

Calories: 833

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 6 tbs shredded Parmesan
• 1 cup shredded or chopped Romaine lettuce
• 5 oz cooked chicken diced
• ¼ cup mayonnaise
• 1 teaspoon anchovy paste
• 1 teaspoon Worcestershire sauce
• black pepper

Equipment

• Aluminum Sheet Pan & Silicone Baking Mat Set, (Quarter Size)
• Lea & Perrins Original Worcestershire Sauce (5 oz)
• Roland Products Anchovy Paste 2 oz.

Step-by-Step Instructions

 

Cook ModePrevent your screen from going dark

1. Preheat the broiler to high.
2. Make the Parmesan crisps by sprinkling the shredded Parmesan into six little puddles on a baking sheet lined with a silicone mat.
3. Place under the broiler and cook until melted, bubbly and starting to turn brown.
4. Leave them to cool and crisp up, draining excess fat on a paper towel if necessary.
5. To make the dressing, combine the mayonnaise, anchovy paste, and Worcestershire sauce together in a bowl. Mix the cooked chicken into the dressing.
6. Place the lettuce onto a plate, then add the chicken and any excess dressing. Finish with the Parmesan crisps and a grind or two of the black pepper.

Nutrition

Calories: 833kcalCarbohydrates: 4gProtein: 47gFat: 69gSaturated Fat: 17gPolyunsaturated Fat: 49gCholesterol: 180mgSodium: 1325mgFiber: 1gSugar: 1.7gNet Carbs: 3g

Notes

3g net carb per serving (whole recipe)

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.

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