Keto Meal Recipes

Keto Caesar Salad

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!

Recipe by: Anne Aobadia | Photo by Emma Shevtzoff

4 g net carbs | 3 g fiber | 88 g fat | 55 g protein | 1044 kcal


Cooking Time: 15 + 20 min | Easy | 2 Servings



• 120 ml mayonnaise

• 1 tbsp Dijon mustard

• ½ lemon, zest and juice

• 60 ml (20 g) grated shredded Parmesan cheese

• 2 tbsp finely chopped filets of anchovies

• 1 garlic clove, pressed or finely chopped

• salt and pepper


• 350 g chicken breasts, bone-in with skin

• salt and pepper

• 1 tbsp olive oil

• 85 g bacon

• 200 g Romaine lettuce, chopped

• 120 ml (40 g) shredded Parmesan cheese


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. Place lettuce as a base on two plates. Top with sliced chicken and the crispy, crumbled bacon.

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.