Chicken Caesar Salad

Nutrition · per serving

Steps

1. 1

   Pat the chicken dry and season it on both sides with the fine salt and black pepper. Wash and dry the romaine thoroughly, then chop or tear it into bite-size pieces. A dry lettuce base keeps the dressing creamy instead of watery.

   300 g chicken breast, boneless skinless3 g fine salt2 g black pepper, freshly ground250 g romaine lettuce
2. 2

   Heat a large frying pan over medium-high heat. Add the bacon and cook for 4-5 minutes, turning as needed, until browned and crisp. Transfer to a plate lined with paper towel. Leave about 1 teaspoon of bacon fat in the pan for extra flavour.

   80 g bacon
3. 3

   Add the olive oil to the same pan if needed, then cook the chicken over medium-high heat for 4-5 minutes per side, depending on thickness, until golden and cooked through. The centre should reach 74 C or be opaque with clear juices. Rest the chicken for 2 minutes before slicing thinly across the grain.

   10 ml olive oil300 g chicken breast, boneless skinless
4. 4

   While the chicken cooks, whisk together the mayonnaise, finely grated Parmesan, lemon juice, Dijon mustard, garlic, Worcestershire sauce, black pepper, and fine salt until smooth. Taste and adjust with a little more lemon if you want a sharper dressing.

   60 g mayonnaise25 g Parmesan, finely grated15 ml lemon juice5 g Dijon mustard1 small clove (3 g) garlic, finely grated5 ml Worcestershire sauce1 g black pepper, freshly ground1 g fine salt
5. 5

   Crumble or chop the bacon. In a large bowl, toss the romaine with most of the dressing until lightly and evenly coated; reserve a spoonful for drizzling if desired.

   80 g bacon250 g romaine lettuceall prepared dressing Caesar dressing
6. 6

   Divide the dressed romaine between 2 plates or bowls. Top with the sliced chicken, bacon, shaved Parmesan, and lemon zest. Spoon over the remaining dressing and serve immediately while the chicken is still warm and the lettuce is crisp.

   250 g romaine lettuce300 g chicken breast, boneless skinless80 g bacon20 g Parmesan, shaved or finely grated1 g lemon zest

Origin & History

Caesar salad was created in the 1920s by restaurateur Caesar Cardini, most famously associated with Tijuana and later popularized across North America. The classic version did not originally include chicken or bacon, but both became common American additions, especially in entrée-style salads. This keto adaptation keeps the rich, savory character while omitting croutons.