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Keto Caesar salad ( Lunch )

A true keto salad classic: moist chicken and crispy bacon are served on a bed of crunchy Romaine lettuce. In our version, we don't skimp on the dressing or the parmesan cheese!


  • ¾ lb chicken breasts
  • 1 tbsp olive oil
  • salt and pepper
  • 3 oz. bacon
  • 7 oz. Romaine lettuce
  • 1 oz. parmesan cheese, freshly grated


  • ½ cup mayonnaise
  • 1 tbsp Dijon mustard
  • ½ lemon, zest and juice
  • ½ oz. grated parmesan cheese, finely grated
  • 2 tbsp finely chopped filets of anchovies
  • 1 garlic clove, pressed or finely chopped
  • salt and pepper


Ketogenic low carb
Per serving

  • Net carbs: 2 % (4 g)
  • Fiber: 3 g
  • Fat: 78 % (87 g)
  • Protein: 20 % (51 g)
  • kcal: 1018


1. Preheat the oven to 350°F (175°C).

2. Mix the ingredients for the dressing with a whisk or an immersion blender. Set aside in the refrigerator.

3. Place the chicken breasts in a greased baking dish.

4. Season the chicken with salt and pepper and drizzle olive oil or melted butter on top. Bake the chicken in the oven for about 20 minutes or until fully cooked through. You can also cook the chicken on the stove top if you prefer.

5. Fry the bacon until crisp. Chop the lettuce and place as a base on two plates. Place sliced chicken and the crispy, crumbled bacon on top.

6. Finish with a generous dollop of dressing and a good grating of parmesan cheese.


This recipe works great with chicken leftovers or with a store-bought rotisserie chicken as well. To warm up cold left-over sliced chicken, fry it in a bit of butter for a tasty, warm addition.

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