Keto Chicken Caesar Salad Recipe - Real Plans

Chicken Caesar Salad

Keto Chicken Caesar Salad Recipe - Real Plans

Tangy, savory, and creamy. Without its distinctive dressing, Caesar salad would be a pile of romaine with parmesan. The dressing – essentially a flavorful homemade mayo – makes the dish.

If you’re feeling slightly skeptical about tiny fish in your salad, not to worry. They’re blended into your dressing without any visible hint of their presence. And there’s a reason Caesar salad is a classic; anchovies give it that salty, meaty taste that we all know and love.

Along with shavings of parmesan cheese and black pepper, we’ve added shredded chicken – making it the perfect way to use up leftover slow cooker roast chicken

Chicken Caesar Salad

February 2, 2018

  • 25m
  • 25m


For the dressing:

  • 2 eggs
  • 4 cloves garlic
  • 1 lemon
  • 3/4 cup refined coconut oil
  • 1 teaspoon whole grain mustard
  • 1/4 teaspoon coarse sea salt
  • 1/4 cup extra virgin olive oil
  • 16 anchovy fillets

For the salad:

  • 1 head romaine lettuce
  • 3 cups cooked chicken
  • 3 ounces parmesan cheese
  • 1 teaspoon ground black pepper, to taste


  1. For the dressing: Allow eggs to come to room temperature. You can speed up the process by placing them in a small bowl of tepid water.
  2. Crush the garlic. Juice the lemon. Melt the coconut oil so that it is liquid, but not hot. Separate 1/2 of the eggs, setting the white aside for another use.
  3. In your food processor with s-blade attached, blend the egg and egg yolk, mustard, salt, garlic, and lemon juice until well combined.
  4. Using the drizzle feature or pouring very slowing, add the olive and coconut oils drop by drop. You are making mayonnaise, and it will begin to emulsify into a thick sauce. If it doesn’t, don’t worry. It will still taste great.
  5. When desired consistency is reached, add anchovy fillets and blend until smooth.
  6. For the salad: Rinse lettuce well, and tear into bite-sized pieces. Shred the chicken. Grate parmesan into shavings.
  7. Toss lettuce and chicken with dressing, to taste. Refrigerate any extra dressing for another use.
  8. Top with copious thin shavings of parmesan cheese and pepper. to taste.


  • 4
  • 1
  • 845
  • 42g
  • 9g
  • 4g
  • 65g
  • 42g
  • 184mg
  • 2g
  • 565mg

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