Let Me Tell You About This Caesar Salad Phase I’m In
Alright, so my low carb journey was...well, rocky at first (let’s be honest, bread’s a tough habit to quit). But I’ll never forget the day I made a Caesar salad that actually felt like a meal—not just a sad side. I was tired, probably wearing socks that didn’t match, and the chicken definitely wasn’t fancy. Yet the dressing was bright, the chicken juicy, and I found myself sneaking forkfuls before the family even made it to the table. Is it weird to crave salad? Because I do with this one, sometimes even at midnight which, yes, I know isn’t ideal for digestion. But here we are.
Why This Salad’s on Repeat at My House
I make this when I want dinner to feel kind of special but can’t be bothered with fiddly stuff (if you’re hungry and grumpy, I hear you). My partner gets suspiciously excited about salad night, mostly for the garlicky dressing, and my teenager, who normally gives lettuce the side-eye, has stopped picking the croutons off and now actually joins in making it. Also, it’s the dish I grab when I’ve maybe had one too many carbs at lunch and want to balance things out (but not feel like I’m eating rabbit food). The biggest pain used to be anchovies, but I promise, there are workarounds. Actually, a lot of workarounds—trust me, I’ve tried most of them, some on purpose.
What You’ll Need (and What You Might Swap)
- Chicken Breast: I use about 2 average-size pieces. If I’m in a rush, rotisserie chicken totally works. My cousin swears by boneless thighs—that’s fine too.
- Romaine Lettuce: 2 big heads. Butter lettuce sneaks in if I’m low on romaine (tastes good but softer, so toss gently).
- Parmesan Cheese: A generous handful, shaved or grated. My gran only wanted Parmigiano-Reggiano, but I often just buy the not-fancy stuff if that's what’s on sale.
- Homemade Caesar Dressing: Mayo (yep, quick hack there), fresh lemon juice, olive oil, minced garlic, anchovy paste if I have it (sometimes I skip or use Worcestershire instead), Dijon mustard, a little grated Parmesan, and black pepper.
- Optional Add-Ins: Cherry tomatoes if you’re feeling wild, a few capers (not traditional, but I like the bite), or even chopped bacon if it’s an “everything is better with bacon” kind of night.
- Croutons: If you want to keep it low carb, I skip 'em. Sometimes I toast little cubes of almond flour bread, but honestly, most days I can't be bothered.
How I Put It All Together (No Stress)
- Prep Your Chicken
Toss chicken breasts with olive oil, salt, pepper, and a sprinkle of garlic powder. If it’s a Tuesday, I just toss ‘em in a pan for about 7 minutes a side until golden and cooked through (slice one to check—no shame in being sure). Grilled chicken is amazing here, but stove-top is my default. Let rest for 5ish minutes, then slice into strips. - Make the Dressing
In a roomy bowl, whisk together 3 heaping tablespoons of mayo, juice from half a lemon (maybe a bit more if you dig the zing), 1 teaspoon Dijon, 2 teaspoons olive oil, 1 small clove garlic smashed or grated, a healthy pinch of Parmesan, and about a teaspoon of anchovy paste (or honestly, a dash of Worcestershire if anchovies skeeve you out). Season with loads of cracked black pepper and, if you want, a tiny pinch of salt. This is where I always have a tiny taste, maybe two. Sometimes it needs a touch more lemon; sometimes I add more garlic because, well, I like it loud. - Assemble
Chop up (or hand-tear) your lettuce and throw it in a big salad bowl. Add your sliced chicken, drizzle with dressing, and toss it all around. Don’t worry if at first it looks odd—it’ll come together. Sprinkle on the Parmesan, and if you’re feeling extra, the tomatoes or bacon. I sometimes add avocado if I have it, but don’t trek to the store if you’re out—it’s not that kind of recipe. - Serve up!
Pile onto plates or just eat from the mixing bowl—I won't judge. Maybe add one last shave of cheese for luck.
Bits I’ve Learned the Hard Way
- If the dressing’s too thick, a few drops of water or extra lemon juice will loosen it up. Took me a while to stop fighting with the whisk every time.
- I used to try prepping lettuce way ahead, but it gets all sad and soggy by dinner. Now I chop right before tossing.
- Oh, and adding the cheese while the chicken’s still warm? It half-melts and is absolutely lush.
Variations I’ve Tried (Some Good, Some...Not So Much)
I swapped in salmon once—delicious. Tofu? Surprisingly okay if you crisp it up. I tried making it with kale, thinking I was being super healthy, but I realised nobody finished their plate (even me). Avocado, as mentioned, always a win. Sometimes I add a soft-boiled egg, which makes it feel like a restaurant salad, just fancier but still achievable in my tiny kitchen.
If Your Kit Is Lacking...
If you have a grill pan, that’s brilliant for the chicken, but a boring old frying pan does the job just fine. I used to think salad spinners were essential, but honestly, a clean tea towel and some wishful thinking gets lettuce dry enough most days.
How Long It Lasts (Not Long in My Place)
Technically, you could keep leftovers in the fridge for a day, tightly covered. But honestly, someone always sneaks in and polishes it off late at night—probably while blaming the cat for knocking over the bowl.
My Favorite Ways to Serve It
Sometimes I toast up a few seeds (sunflower, pumpkin) and sprinkle them on top—bit rogue, I know, but I like the crunch. We often eat it as its own dinner, but now and again I’ll serve it in lettuce wraps for extra fun. Sunday brunch at my place? This salad, sparkling water with a wedge of lime, and a slice of that almond flour bread if I can be bothered.
Pro Tips I Learned the Messy Way
- Don’t put warm (like, right-off-the-pan hot) chicken on the lettuce. Turns the salad into a steamed mess. Let it rest a few—trust me, I found this out the hard way.
- If you try to rush the dressing and skip the garlic, it’ll taste flat. I’ve done it. Didn’t love it.
- Also, don’t under-salt the chicken. It’s salad, not a life sentence.
So Many Questions! Here Are a Few I’ve Actually Been Asked
- "Can I use pre-cooked chicken?"
Yes, totally. Honestly, half the time I do—it’s faster, and on a tired weeknight, that’s my jam. - "What if I hate anchovies?"
Skip 'em or use Worcestershire. Not traditional, but neither am I most days. - "Could I double the dressing?"
Probably, but taste as you go. Sometimes I think I want more but actually, it can get overpowering. Start small! - "Is there a way to make this dairy-free?"
Yep, swap the Parm for a dairy-free version or just leave it out—still tasty, just a bit different. - "My dressing separated. What did I do?"
Not to worry! Give it another whisk. Or just pour it over the salad anyway, no one’ll notice. - "Can I make it ahead?"
You could prep the chicken and dressing in advance, but keep the lettuce and dressing apart until show time, or you’ll end up with limp leaves (soggy salad sadness is real!).
So yeah, that’s my low carb Caesar salad with chicken. Doesn’t matter if you’re team anchovy or team never-in-my-house, it’s quick, thoroughly forgiving, and you’ll make it your own for sure.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 head romaine lettuce, chopped
- ¼ cup grated Parmesan cheese
- ¼ cup Caesar dressing (low carb)
- ½ cup cherry tomatoes, halved
- ¼ cup sliced cucumber
- ¼ teaspoon freshly ground black pepper
- Salt to taste
Instructions
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1Preheat grill or grill pan to medium-high heat. Brush chicken breasts with olive oil and season with salt and black pepper.
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2Grill chicken for 6-8 minutes per side, or until cooked through. Remove from heat and allow to rest for 5 minutes, then slice into strips.
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3In a large bowl, toss chopped romaine lettuce with Caesar dressing until evenly coated.
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4Add sliced chicken, Parmesan cheese, cherry tomatoes, and cucumber to the bowl. Toss gently to combine.
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5Divide salad among 4 plates. Garnish with additional Parmesan and black pepper, if desired. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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