Ingredients
Equipment
Step-by-Step Instructions
- Preheat the broiler to high.
- Make the Parmesan crisps by sprinkling the shredded Parmesan into six little puddles on a baking sheet lined with a silicone mat.
- Place under the broiler and cook until melted, bubbly and starting to turn brown.
- Leave them to cool and crisp up, draining excess fat on a paper towel if necessary.
- To make the dressing, combine the mayonnaise, anchovy paste, and Worcestershire sauce together in a bowl. Mix the cooked chicken into the dressing.
- 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
Notes
3g net carb per serving (whole recipe)
Tried this recipe?
Let us know how it was!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.
