Chicken Caesar salad
The croutons come out and parmesan crisps go in, which is the rare substitution that improves the original — they stay crunchy in the dressing where bread has always gone soft.
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Ingredients
For the whole dish · serves 2
- Chicken breasts13 oz
- Romaine lettuce8½ oz
- Parmesan2 oz
- Mayonnaise3 oz
- Anchovy fillets in oil½ oz
- Lemon½
- Dijon mustarda teaspoon
- Garlic clovesone, grated to a paste
- Black pepperto taste
Served with
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+3g net · 140 kcal · 10 min · together 7g net, 740 kcal
Method
6 steps · 30 minutes
- Grate half the parmesan into small piles on a lined sheet and bake at 400F for 6 minutes. They set crisp as they cool.
- Pound the breasts to an even thickness, season, and sear 4 minutes a side.
- Mash the anchovies to a paste with the garlic before anything else joins them. Left in pieces they turn up as salty surprises.
- Whisk that into the mayonnaise with the mustard, lemon and the rest of the parmesan.
- Dress the romaine in a wide bowl with your hands, a spoonful at a time. Poured on, most of the dressing ends up at the bottom.
- Slice the rested chicken across and put the parmesan crisps on last so they stay crisp.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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