Print

Crispy Low-Carb Grilled Chicken Caesar Salad

crispy low-carb grilled chicken caesar salad - featured image
Print Recipe

A quick, healthy, and flavorful low-carb Caesar salad featuring crispy grilled chicken with a light homemade Caesar dressing, perfect for a satisfying meal without the extra carbs.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450 g), pounded to even thickness
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup mayonnaise (or Greek yogurt for a lighter twist)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon anchovy paste (optional)
  • 1 clove garlic, minced
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 tablespoon lemon juice (freshly squeezed)
  • 2 tablespoons olive oil
  • Salt and pepper, to adjust taste
  • 1 large head of romaine lettuce, washed and chopped
  • 1/4 cup shaved or grated Parmesan cheese
  • Optional: 1 tablespoon capers or sliced olives
  • Fresh cracked black pepper, for garnish

Instructions

  1. Pat the chicken breasts dry with paper towels and pound to an even thickness of about 1/2 inch (1.3 cm).
  2. Rub both sides of the chicken with olive oil, garlic powder, smoked paprika, salt, and freshly ground black pepper.
  3. Preheat grill or grill pan over medium-high heat until hot (about 400°F / 204°C for outdoor grill).
  4. Place chicken on the grill and cook without moving for 4-5 minutes per side until golden-brown crust forms and internal temperature reaches 165°F (74°C).
  5. Transfer chicken to a plate, cover loosely with foil, and let rest for 5 minutes.
  6. In a mixing bowl, combine mayonnaise (or Greek yogurt), Dijon mustard, anchovy paste, minced garlic, lemon juice, and Parmesan cheese.
  7. Whisk while slowly drizzling in olive oil to emulsify the dressing. Adjust salt and pepper to taste.
  8. Chop romaine lettuce and place in a large bowl. Toss with half the dressing to coat evenly.
  9. Slice rested chicken thinly and arrange on top of the salad.
  10. Drizzle remaining dressing over the salad, sprinkle with shaved Parmesan and cracked black pepper. Add capers or olives if using.
  11. Serve immediately while chicken is warm and greens are crisp.

Notes

For extra crispiness, finish chicken under broiler 1-2 minutes per side. Avoid overdressing salad to prevent sogginess. Rest chicken after grilling to keep it juicy. If dairy-free, substitute Parmesan with nutritional yeast and use dairy-free mayo. Anchovy paste can be omitted or replaced with soy sauce for umami.

Nutrition

Keywords: low-carb, grilled chicken, Caesar salad, healthy salad, keto-friendly, easy recipe, quick dinner

Find it online: https://tastypierecipes.com/crispy-low-carb-grilled-chicken-caesar-salad-recipe-easy-and-healthy/