
A low-carb version of the classic Caesar salad with grilled chicken, crispy romaine lettuce, Parmesan cheese, and a creamy homemade Caesar dressing without croutons.
By Système
Community chef
Season chicken breasts with salt, pepper, and garlic powder on both sides.
Heat olive oil in a grill pan over medium-high heat.
Cook chicken for 6-7 minutes per side until golden and cooked through (165°F internal temperature).
This recipe is shared under CC_BY license. Published on 1/6/2026.
Remove chicken from heat and let rest for 5 minutes before slicing.
Wash and dry romaine lettuce thoroughly, then chop into bite-sized pieces.
In a small bowl, whisk together mayonnaise, minced garlic, Dijon mustard, and lemon juice.
Add anchovy paste (optional) and grated Parmesan to the dressing, whisking until smooth.
Season dressing with salt and black pepper to taste, adding water if too thick.
Place chopped romaine in a large salad bowl.
Slice the rested chicken breasts into thin strips.
Drizzle Caesar dressing over the lettuce and toss until evenly coated.
Top with sliced chicken and extra Parmesan shavings. Serve immediately.
656
Calories
57.6g
Protein
4g
Carbs
44.7g
Fat
1.3g
Fiber
Add it to your meal plan and automatically generate your shopping list.