Home > Low Carb Recipes > Ceasar Salad

Ceasar Salad

Low Carb Recipe

When you are in the mood to go to a little extra trouble for dinner, this is a superb low-carb Ceasar Salad and Dressing to serve up!

Ceasar Salad


Chicken Ingredients:
2 whole chicken breasts, boneless skinned, halved
2 tablespoons butter
1/2 teaspoon garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper, coarsely ground

Dressing Ingredients:
2 tablespoons grated Parmesan
1/4 teaspoon pepper, coarsely ground
2 tablespoons oil
1 tablespoon cider vinegar
1 tablespoon lemon juice
2 tablespoons sour cream
1 tablespoon Dijon mustard

Salad Ingredients:
2 cups Romaine lettuce, torn
1 medium tomato-- sliced
1/2 cup fresh mushroom slices (optional)
1/4 cup onion, sliced (optional)

Recipe Directions

Cut each halved chicken breast lengthwise into thirds. In a 10-inch skillet, melt the butter until it is sizzling. Add the chicken, garlic, salt and 1/4-teaspoon of the pepper. Cook over medium high heat, turning once, until chicken is browned and fork tender (seven to ten minutes).

In a small bowl stir together all the dressing ingredients. Set aside. Place the lettuce in a large bowl. Pour the dressing over the lettuce and toss to coat. Place the coated lettuce on a platter or on individual salad plates. Place the tomato slices, sliced onions, and chicken on lettuce.

Nutrition Information

Recipe makes 4 servings
Calories 818; Total Fat 57g; Cholesterol 227mg; Protein 66g; Total Carbohydrate 10g; Sodium 773mg; Fiber 3g

Exchanges: 9 Lean Meat; 1-1/2 Vegetable; 6 Fat

Alternate Caesar Salad Dressing

1 egg
1 teaspoon minced garlic, more to taste
1/4 teaspoon ground white pepper
6 anchovy fillets
1/2 teaspoon Worcestershire sauce
3 tablespoons grated Parmesan cheese
3/4 cup olive oil
3 tablespoons red wine vinegar
1/4 cup freshly squeezed lemon juice

Bring some water to boil in a small pot over high heat and cook the egg exactly 2 minutes. Remove the egg and break it into a blender or food processor, scraping out any congealed white. Add the garlic, pepper, anchovy fillets, Worcestershire and cheese, and blend for 30 seconds.

With the motor still running, add oil in a slow, steady stream. The dressing will begin to take on the appearance of a mayonnaise. Add the vinegar and lemon juice and blend until incorporated. Scrape the dressing into a bowl and set aside.