Close this search box.

Low Carb & Ketogenic Diet Recipes

Hi. Just wanted to let you know that this site is still very much in development. Please bear with us.

Keto Butterflied Chicken Caesar Salad

Keto Butterflied Chicken Caesar Salad


Keto Butterflied Chicken Caesar Salad

Keto Butterflied Chicken Caesar Salad

This Caesar salad has a tangy dressing, topped with griddled, sliced chicken breasts and crunchy toasted walnuts.
This keto salad is a great option for meal prepping lunches or a light summer dinner.
5 from 1 vote
Prep Time 12 minutes
Cook Time 10 minutes
Total Time 22 minutes
Course Salad
Cuisine American, Italian
Servings 2
Calories 615 kcal


For the chicken

  • 2 medium chicken breasts
  • 1 tsp lemon zest
  • 1 clove garlic minced
  • ½ tbsp extra virgin olive oil
  • salt and pepper to season

For the Caesar dressing

  • 3 tbsp extra virgin olive oil
  • 2 tsp lemon juice
  • 1 tbsp parmesan cheese grated
  • 1 tbsp mayonnaise
  • 1 clove garlic
  • 1 anchovy fillet
  • 1 tsp capers
  • 1 tsp mustard

For the salad

  • ½ small iceberg lettuce roughly chopped
  • 50 g baby kale
  • 1 tbsp parmesan cheese shavings
  • 4 tbsp walnut halves


  • To prepare the Caesar dressing, add all the dressing ingredients, apart from the olive oil, to a food processor and blend until smooth. Slowly drizzle in the olive oil and blend until creamy. Set aside.
  • To prepare the chicken, take a sharp knife and carefully slice down the side of each breast taking care not to cut all the way through. Open the chicken fillet out and press flat. This should create an even thickness for cooking.
  • Transfer the chicken to a shallow dish and drizzle with the olive oil. Add the minced garlic, lemon zest and season well to taste. Rub the seasonings all over the chicken so that it is well coated.
  • Lightly grease a griddle pan with a little olive oil over a medium/high heat. Add the chicken breasts cooking for 4-5 minutes on each side, or until completely cooked through.
  • Whilst the chicken is cooking, add the walnuts to a small dry pan over a low heat and toast gently until fragrant - about two to three minutes.
  • Slice the cooked chicken into strips.
  • Add the lettuce and kale to a salad bowl. Drizzle over the Caesar dressing and toss to combine, coating the leaves in the dressing.
  • Arrange the sliced chicken on top of the salad.
  • Scatter over the Parmesan shavings and crumble over the toasted walnuts.
Keyword Caesar salad, Chicken
share this recipe:

Still hungry? Here’s more

Low Carb Kung Pao Beef

Low Carb Kung Pao Beef

This low-carb Kung pao beef uses tender courgette as the base for a sweet and sour sauce, tossed with crispy fried beef and crunchy peanuts.
This is a great base to be served with cauliflower rice, zucchini noodles, or even as a lunch filling in lettuce wraps.

Read More