Keto Chicken Caesar Salad

Ingredients

• about 113 g Chicken breasts
• 1 head Romaine lettuce
• 0.5 cup Parmesan cheese
• 0.5 cup Avocado oil mayonnaise
• 1 tbsp Dijon mustard
• 2 tbsp Lemon juice
• 2 cloves Garlic
• 1 tsp Anchovy paste
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your grill to medium-high heat, around about 205°C (200°C). Place the about 113 g chicken breasts on the grill and cook for 6-8 minutes per side, or until the internal temperature reaches 74°C and the juices run clear. Remove the chicken from the grill and let it rest on a cutting board for 5 minutes before slicing it into bite-sized pieces.
2. 2Wash the 1 head of Romaine lettuce thoroughly. Chop the lettuce into bite-sized pieces and place it in a large salad bowl.
3. 3In a medium bowl, whisk together the 0.5 cup avocado oil mayonnaise, 1 tbsp Dijon mustard, 2 tbsp lemon juice, 2 cloves minced garlic, 1 tsp anchovy paste, 0.5 tsp salt, and 0.25 tsp black pepper until well combined and smooth. This is your Caesar dressing.
4. 4Add the sliced chicken breasts to the large salad bowl with the chopped Romaine lettuce.
5. 5Pour the prepared Caesar dressing over the lettuce and chicken. Toss gently to coat everything evenly.
6. 6Sprinkle the 0.5 cup of Parmesan cheese over the salad.
7. 7Serve the Keto Chicken Caesar Salad immediately.

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