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Keto Chicken Caesar Salad Bowls - A Crisp, Creamy, Low-Carb Favorite

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the salad bowls: 2 large heads romaine lettuce, chopped
  • 1 1/2 pounds boneless, skinless chicken breasts (or thighs)
  • 1/2 cup freshly grated Parmesan cheese
  • 1 small avocado, sliced (optional but recommended)
  • 1/4 cup crispy bacon crumbles (optional)
  • Freshly ground black pepper and flaky salt, to taste
  • Lemon wedges, for serving
  • For the chicken seasoning: 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning (or dried oregano)
  • For the keto Caesar dressing: 1/2 cup mayonnaise (avocado oil mayo works great)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 2–3 anchovy fillets, finely minced (or 1 teaspoon anchovy paste)
  • 1 small garlic clove, finely grated
  • 1/3 cup finely grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt, more to taste
  • 1/4 teaspoon black pepper
  • 2–3 tablespoons water to thin, as needed

Method
 

  1. Season the chicken: Pat chicken dry. Rub with olive oil, salt, pepper, garlic powder, and Italian seasoning. Let sit 10 minutes while you heat the pan or grill.
  2. Cook the chicken: Grill over medium-high heat 5–7 minutes per side, or pan-sear in a hot skillet 6–8 minutes per side, until the internal temperature hits 165°F (74°C). Rest 5–10 minutes, then slice.
  3. Make the dressing: In a bowl, whisk mayo, olive oil, lemon juice, anchovies, garlic, Parmesan, and Dijon. Add salt and pepper. Whisk in water, a little at a time, until it’s creamy and pourable.
  4. Prep the greens: Chop romaine into bite-sized pieces. Rinse and spin dry well. A dry salad holds dressing better and stays crisp.
  5. Assemble the bowls: Divide romaine into bowls. Top with sliced chicken, Parmesan, and any add-ons like avocado and bacon.
  6. Dress and finish: Drizzle with Caesar dressing. Toss gently so everything gets a thin, even coat. Finish with extra black pepper, a squeeze of lemon, and a pinch of flaky salt.
  7. Serve immediately: Enjoy while the lettuce is crisp and the chicken is warm or room temperature.