📝 About This Recipe
This elevated take on the classic Caesar salad swaps heavy bread for addictive, lacy Parmesan crisps, making it a low-carb masterpiece. We feature succulent, pan-seared chicken breast infused with fresh rosemary and a velvety, house-made dressing that hits every umami note. It is a crisp, refreshing, and deeply satisfying meal that proves you don't need croutons to achieve the perfect crunch.
🥗 Ingredients
The Herb-Grilled Chicken
- 2 large Chicken Breast (pounded to even 1/2-inch thickness)
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Fresh Rosemary (finely minced)
- 1/2 teaspoon Garlic Powder
- to taste Kosher Salt and Black Pepper
The Signature Dressing
- 1/2 cup Mayonnaise (high-quality avocado oil mayo preferred)
- 1/4 cup Parmigiano-Reggiano (finely grated)
- 2 tablespoons Fresh Lemon Juice
- 1 teaspoon Dijon Mustard
- 1 teaspoon Anchovy Paste (or 2 finely minced fillets for depth)
- 1 clove Garlic (grated into a paste)
- 1/2 teaspoon Worcestershire Sauce
The Salad Base & Keto 'Croutons'
- 2 heads Romaine Lettuce (washed, dried, and chopped into 1-inch ribbons)
- 1/2 cup Parmesan Cheese (shredded (for the crisps))
- 2 tablespoons Parmesan Shavings (for garnish)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat for the Parmesan crisps.
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2
Place small mounds of the shredded Parmesan (about 1 tablespoon each) onto the baking sheet, spaced 2 inches apart. Flatten them slightly with the back of a spoon.
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3
Bake the Parmesan mounds for 5-7 minutes until the edges are golden brown and the centers are bubbly. Remove from the oven and let them cool completely to become crisp.
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4
While the crisps cool, season the chicken breasts on both sides with olive oil, minced rosemary, garlic powder, salt, and pepper.
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5
Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat. Once hot, sear the chicken for 5-6 minutes per side until the internal temperature reaches 165°F (74°C) and a golden crust has formed.
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6
Transfer the chicken to a cutting board and let it rest for at least 5 minutes. This ensures the juices redistribute, keeping the meat tender.
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7
Prepare the dressing: In a medium bowl, whisk together the mayonnaise, grated Parmesan, lemon juice, Dijon, anchovy paste, grated garlic, and Worcestershire sauce until smooth.
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8
Taste the dressing and adjust with a splash more lemon or a crack of black pepper if desired. If too thick, thin with 1 teaspoon of water.
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9
Place the chopped Romaine in a large chilled mixing bowl. Drizzle half of the dressing over the greens.
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10
Using tongs, toss the lettuce gently but thoroughly until every leaf is lightly coated in the dressing.
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11
Slice the rested chicken into 1/2-inch thick strips against the grain.
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12
Divide the dressed lettuce between two plates. Top with the sliced warm chicken.
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13
Break the cooled Parmesan crisps into large shards and scatter them over the salad like croutons.
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14
Finish with additional Parmesan shavings, a final crack of black pepper, and a pinch of flaky sea salt. Serve immediately.
💡 Chef's Tips
Dry your lettuce thoroughly using a salad spinner; water is the enemy of a good Caesar dressing adhesion. Don't skip the anchovy paste—it provides the essential 'umami' backbone that defines an authentic Caesar. If you're sensitive to raw garlic, sauté the grated garlic in a teaspoon of oil for 30 seconds before adding to the dressing. For the best Parmesan crisps, use freshly shredded cheese from a block rather than the pre-shredded stuff which contains anti-clumping starches. Always rest your chicken; slicing it too early will result in dry meat and a soggy salad.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sauvignon Blanc or an sparkling mineral water with a twist of lime. Serve alongside a bowl of roasted tomato basil soup for a classic 'soup and salad' combo. Add half an avocado for extra healthy fats and a creamy texture contrast. For an extra kick, add a pinch of red pepper flakes to the chicken marinade.