Keto Caesar Salad with Caesar Dressing
Prepare the ingredients for the dressing.
Prepare the ingredients for the salad.
Heat oil in an oven proof pan. Season chicken with salt & pepper. Cook 2-3 minutes per side.
Bake at 350F for 10-15 minutes or until the chicken reaches an internal temperature of 165F. Cool.
Melt butter in small skillet. Add garlic. Cook 30 sec. Add almond flour. Cook 3-4 min to toast. Cool
Blend together mayo, Parmesan, garlic, lemon, Dijon, Worcestershire, anchovy paste, salt & pepper.
Combine lettuce & Parmesan in a large bowl. Toss with half of the dressing. Divide between 4 bowls.
Top with equal portions of sliced chicken and almond crumbs. Serve with extra dressing on the side.
What you'll need
1 pound
Boneless Skinless Chicken Breasts
1/2 teaspoon
Salt (for chicken)
1/4 teaspoon
Pepper (for chicken)
1 tablespoon
Extra Virgin Olive Oil
1 tablespoon
1 clove, finely grated
1/4 cup
Almond Flour
8 cups, roughly chopped
Romaine Lettuce
1/4 cup, grated or shaved
Parmesan Cheese (for salad)
1 cup (optional)
Grape Tomatoes
1/2 cup
1/4 cup, finely grated
Parmesan Cheese (for dressing)
1 clove
1 tablespoon
Lemon Juice
1 teaspoon
Dijon Mustard
1 teaspoon
Worcestershire Sauce
1/2 teaspoon
Anchovy Paste
1/4 teaspoon
Salt (for dressing)
1/4 teaspoon
Pepper (for dressing)
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