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Happy spring, everyone! It’s still a little chilly outside around here, but the days are already getting longer and I can sense that warm days are right around the corner. I’m already starting to transition some of my warming winter soups to salads. This low carb Caesar salad with chicken and parmesan crisps is one of my regular favorites.
I have to admit, one thing about spring that really has me excited is that it’s finally light out when I get home from work. Going for walks with my little girl is just not the same when it’s dark and freezing. Plus, I can finally shoot pictures in natural light instead of using artificial lighting. Anyone involved in photography will understand what a Big Deal this is!
What else is wonderful about spring? All the fresh produce that starts popping up everywhere! I can already tell that the romaine lettuce in stores is more fresh and bright in color. It’s just begging to be made into a low carb Caesar salad or taco salad. Am I right?
Chicken Caesar salad is one of the few salads I would eat as a child. It’s a crazy concept to fathom now because these days salads of all kinds are totally my jam. Ironically, even back then, I wasn’t a big fan of the croutons, so my childhood version was inadvertently a low carb version. And now, I regularly come back to that classic low carb Caesar salad, too.
Crisp romaine lettuce, bright tomatoes, juicy chicken, and creamy homemade Caesar dressing… hard to go wrong with that!
My addition of crunchy parmesan crisps takes this gluten-free Caesar salad up a notch and truly secures its spot as a crowd pleaser. If you’ve never tried cheese crisps in a salad, you have to make this one. Stat. They taste so much better than croutons, without all those pesky carbs or grains.
I made this salad for my daughter’s birthday party a couple of weeks ago. Just like my cheese chips with Chipotle copycat guacamole, this low carb Caesar salad went fast and was one of the first dishes to disappear.
We actually had to run out to buy some pre-made Caesar salad halfway through the party. Unbelievably, people were less enthusiastic about that one. I think I had at least three or four people ask me for the recipe for my version. When people ask, I know I have to post it as soon as possible, so here it is!
My favorite part about this low carb Caesar salad is that it’s extremely easy to make. Technically it has twelve ingredients if you count the salt and pepper, but without them, it’s ten, which still fits the blog theme – and it was too good not to include it! It can all be done in advance, which is perfect if you’re making it for an event like I did or just want to prep in advance for less stress later.
Recipes that can be made ahead of time are a total lifesaver, whether you’re feeding a crowd or meal planning for weeknight dinners. Just leave the addition of the parmesan crisps and dressing until the last minute. Viola!
Tools To Make Keto Caesar Salad with Chicken:
Click the links below to see the items used to make this recipe.
- Parchment Paper – Parchment paper is a must when making the Parmesan crisps to top your salad with. Without it, the cheese will stick to your baking sheet.
- Baking Sheet – This is the baking sheet that I prefer to use when the recipe calls for one. It’s the perfect size for this recipe.
- Salad Bowl – These salad bowls would be great for serving your salad on the dinner table.
Low Carb Caesar Salad Recipe with Parmesan Crisps & Chicken (Gluten-free):
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Low Carb Caesar Salad with Parmesan Crisps & Chicken (Gluten-free)
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- 1 head Romaine lettuce (chopped)
- 2 cup Grape tomatoes (halved)
- 8 oz Parmesan cheese (shredded)
- 2 large Chicken breast (grilled or roasted, sliced or cubed)
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
- Whisk together all dressing ingredients until smooth. Thin out with additional oil or water if needed. Cover and refrigerate.
Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper.
To make parmesan crisps, place tablespoon-size circles of shredded parmesan cheese onto the lined baking sheet, 2 in (5 cm) apart. Bake for 6-8 minutes, until the cheese is melted and golden at the edges. Cool completely in the pan, or until crispy.
- Meanwhile, toss together the romaine lettuce, grape tomatoes, and cooked chicken.
- Once the cheese crisps are ready, use your hands to crumble them into smaller pieces into the salad. Drizzle dressing on top, then toss again.
Serving size: 1 cup
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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