Caesar-Style Low Carb Chicken Salad - Crisp, Creamy, and Satisfying

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

For the chicken: 1.5 pounds boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
For the dressing: 1 large egg yolk (or 2 tablespoons mayonnaise for a yolk-free shortcut)
2 teaspoons Dijon mustard
2 anchovy fillets (or 1 teaspoon anchovy paste)
1 medium garlic clove, finely grated
2 tablespoons freshly squeezed lemon juice
1/2 cup extra-virgin olive oil
2 tablespoons finely grated Parmesan
Salt and black pepper to taste
For the salad: 2 large heads romaine lettuce, chopped into bite-size pieces
1/3 cup shaved or grated Parmesan
1/4 cup capers, rinsed and drained (optional, for a briny bite)
Lemon wedges, for serving
Optional low-carb crunch: Parmesan crisps, toasted sliced almonds, or roasted pumpkin seeds

Season and cook the chicken: Pat the chicken dry. Rub with olive oil, salt, pepper, and garlic powder. Grill over medium-high heat 5–7 minutes per side, or roast at 425°F (220°C) for 18–22 minutes, until the internal temperature reaches 165°F (74°C). Rest 5–10 minutes, then slice.
Make the dressing: In a bowl, whisk egg yolk (or mayo), Dijon, anchovies, garlic, and lemon juice until smooth. Slowly whisk in olive oil until emulsified. Stir in Parmesan. Season with salt and plenty of black pepper. If too thick, whisk in a teaspoon of water or more lemon juice.
Prep the greens: Wash and thoroughly dry the romaine. Moisture waters down the dressing, so use a spinner or pat dry with towels.
Toss the salad: In a large bowl, toss romaine with enough dressing to lightly coat. Add sliced chicken, shaved Parmesan, and capers if using. Toss again gently.
Finish and serve: Top with extra Parmesan, a few cracks of pepper, and your crunchy add-in. Serve with lemon wedges for a bright finish.