This is the perfect keto version of a classic, all-time-favorite caesar salad.
This recipe has stood the test of time and still never feels dated. A bed of humble mixed greens gets a lift from the low-carb dressing, while a few slices of crispy bacon give a crunchy texture. We love every opportunity to dive into a massive bowl of salad and this keto caesar is the way to go! Choose fresh, crisp mixed greens for this one! The variety of flavors from bitter to mild is what makes this salad so special. The powerful kick of chili flakes goes perfectly well with the tender chicken, so feel free to be generous with spices and add a little more if you are in the mood for something spicy. If you have a habit of prepping meals in advance, just make sure to store the dressing in a separate container and drizzle over the salad when you are ready to eat. If you are sharing the salad with family and friends, make sure to double the portions as this tends to disappear right before your eyes.
Bring a pot of water to a boil and add eggs, cooking for 6-8 minutes.
Slice the chicken into thin strips. Heat olive oil in a nonstick pan. Season the chicken with salt, pepper, and chili flakes, then sauté until completely cooked, about 8-10 minutes.
Add bacon strips to the pan and fry for a couple of minutes on each side until crunchy. Remove from pan and slice into small pieces.
Make the dressing by mixing yogurt with mustard, anchovies, Worcestershire sauce, lemon juice, and garlic powder.
Peel boiled eggs and cut in quarters.
Put the mixed greens into a salad bowl. Slice avocado and add to greens. Add chicken, bacon, and eggs.
Drizzle with dressing, sprinkle with grated Parmesan (or add Parmesan flakes), and serve. Enjoy!
|
Keto Caesar Salad |
Calories |
Fats (g) |
Carbs (g) |
Fiber (g) |
Net Carbs (g) |
Protein |
|
1 chicken breast |
194 |
4.2 |
0 |
0 |
0 |
36 |
|
3 slices bacon
|
308 |
23.8 |
0.8 |
0 |
0.8 |
21.1 |
|
2 eggs |
126 |
8.8 |
0.6 |
0 |
0.6 |
11 |
|
2 cups mixed greens |
8 |
0 |
1.5 |
0.5 |
1 |
0.5 |
|
½ cup avocado
|
149 |
14.2 |
6.3 |
4.9 |
1.4 |
1.4 |
|
3 tbsp parmesan cheese |
48 |
3.2 |
0.5 |
0 |
0.5 |
4.8 |
|
1 tbsp olive oil |
120 |
14 |
0 |
0 |
0 |
0 |
|
½ tsp salt |
0 |
0 |
0 |
0 |
0 |
0 |
|
½ tsp chili pepper flakes |
4 |
0.2 |
0.7 |
0.4 |
0.3 |
0.2 |
|
3 tbsp Greek yogurt |
32 |
0.6 |
3.2 |
0 |
3.2 |
2.6 |
|
3 anchovies |
126 |
5.8 |
0 |
0 |
0 |
17.3 |
|
1 tsp Worcestershire sauce |
5 |
0 |
1 |
0 |
1 |
0 |
|
½ tbsp mustard |
26 |
1.6 |
2 |
0.8 |
1.2 |
1.4 |
|
½ tbsp lemon juice |
2 |
0.1 |
0.2 |
0 |
0.2 |
0.1 |
|
1 tsp garlic powder
|
9 |
0 |
2 |
0.3 |
1.7 |
0.5 |
|
Total |
1157 |
76.5 |
18.8 |
6.9 |
11.9 |
96.9 |
|
Per Serving (<2) |
579 |
38.3 |
9.4 |
3.5 |
6 |
48.5 |
Ingredients
Directions
Bring a pot of water to a boil and add eggs, cooking for 6-8 minutes.
Slice the chicken into thin strips. Heat olive oil in a nonstick pan. Season the chicken with salt, pepper, and chili flakes, then sauté until completely cooked, about 8-10 minutes.
Add bacon strips to the pan and fry for a couple of minutes on each side until crunchy. Remove from pan and slice into small pieces.
Make the dressing by mixing yogurt with mustard, anchovies, Worcestershire sauce, lemon juice, and garlic powder.
Peel boiled eggs and cut in quarters.
Put the mixed greens into a salad bowl. Slice avocado and add to greens. Add chicken, bacon, and eggs.
Drizzle with dressing, sprinkle with grated Parmesan (or add Parmesan flakes), and serve. Enjoy!
Notes
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