Chicken Caesar Salad

Chicken Caesar Salad

Grilled chicken over crisp romaine with house Caesar dressing.

• Meal Type: Lunch
• Dietary: Keto, Gluten-Free, High Protein
• Main Ingredient: Chicken
• Servings: 2
• Cost per Serving: $7.00
• Prep Time: 15 min

Ingredients

Salad

• 2 boneless, skinless chicken breasts
• 1 large head romaine lettuce, chopped
• 1 oz Parmesan cheese, freshly shaved
• 1 tbsp olive oil (for grilling)
• Salt and black pepper to taste

From-Scratch Caesar Dressing

• 4 anchovy fillets, minced to a paste
• 2 egg yolks
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 small garlic clove, minced
• ½ cup extra-virgin olive oil
• ¼ cup freshly grated Parmesan cheese
• Salt and black pepper to taste

Instructions

Make the Caesar Dressing

1. In a bowl, whisk together the minced anchovy paste, egg yolks, lemon juice, Dijon mustard, and minced garlic until smooth and combined.
2. Slowly drizzle in the olive oil while whisking constantly to emulsify the dressing into a creamy consistency.
3. Stir in the grated Parmesan cheese. Season with salt and black pepper to taste. Set aside.

Grill the Chicken

1. Season chicken breasts with salt, black pepper, and a drizzle of olive oil.
2. Grill over medium-high heat for 6–7 minutes per side, or until cooked through with an internal temperature of 165°F (74°C).
3. Rest for 5 minutes, then slice thinly against the grain.

Assemble the Salad

1. Place chopped romaine in a large bowl. Drizzle with the Caesar dressing and toss to coat evenly.
2. Divide dressed romaine between two plates.
3. Top each plate with sliced grilled chicken and freshly shaved Parmesan.
4. Serve immediately.

Nutrition Notes

This salad is naturally keto-friendly and gluten-free. The from-scratch Caesar dressing uses egg yolks and anchovy for a rich, protein-forward base — no store-bought shortcuts. High in lean protein from grilled chicken and healthy fats from olive oil and Parmesan.