Ceasar Salad

Serves 2
Carbs per Serve 5g 


  • 300 g chicken breasts
  • 1 tablespoon olive oil
  • salt and pepper
  • 150 g bacon
  • ½ romaine lettuce
  • 50 g freshly grated parmesan cheese


  • 125 ml mayonnaise
  • 1 tablespoon Dijon mustard
  • ½ lemon, zest and juice
  • 2 tablespoons grated parmesan cheese
  • 2 tablespoons finely chopped filets of anchovies
  • salt and pepper

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  1. Mix the ingredients for the dressing with a whisk or an immersion blender. Set aside in the refrigerator.
  2. Preheat the oven to 400°F (200°C). Place the chicken breasts in a greased baking dish.
  3. 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 min or until fully cooked through. You can also cook the chicken on the stove top if you prefer.
  4. Fry the bacon until crisp. Shred the lettuce and place as a base on two plates. Place sliced chicken and the crispy, crumbled bacon on top.
  5. Finish with a generous dollop of dressing and a good grating of parmesan cheese.



This recipe works great with chicken left overs or with a store bought rotisserie chicken as well.

If you miss croutons and aren’t in a hurry, check out our recipe for low-carb parmesan croutons.