Keto Chicken Caesar Salad with Parmesan Crisps

Ingredients

• 4 halves Chicken Breast
• 1 head Romaine Lettuce
• 1/2 cup Parmesan Cheese
• 1/2 cup Keto-friendly Caesar Dressing
• 2 tablespoons Olive Oil
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Paprika
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

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

Instructions

1. 1Preheat your grill to medium heat.
2. 2In a bowl, combine the 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1/2 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Add the 4 halves chicken breasts to the bowl and toss to coat them evenly with the seasoning mixture.
3. 3Place the seasoned chicken breasts on the preheated grill. Grill for 6 to 8 minutes per side, or until the internal temperature reaches 74°C and the chicken is cooked through. Remove the chicken from the grill and let it rest for 5 minutes on a clean cutting board. After resting, slice the chicken into strips.
4. 4While the chicken rests, wash and chop the 1 head of romaine lettuce. Set aside.
5. 5Preheat your oven to 175°C. Line a baking sheet with parchment paper. Spoon the 1/2 cup of parmesan cheese onto the parchment paper, forming 4 small, thin circles. Bake for 5 to 7 minutes, or until the parmesan is golden brown and crispy. Let the parmesan crisps cool completely on the baking sheet.
6. 6In a large bowl, add the chopped romaine lettuce, the sliced chicken strips, and the 1/2 cup of keto-friendly Caesar dressing. Toss gently to combine.
7. 7Divide the salad among 4 plates. Top each serving with the cooled parmesan crisps. Serve immediately.

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