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Low Carb Chicken Caesar Salad

July 4th is National Caesar Salad Day because this is the birthday of Julius Caesar, though the salad has nothing to do with him. Caesar’s Salad was invented by a chef and restaurateur named Caesar Cardini, at his Tijuana restaurant, Caesar’s Bar and Grill, one fateful evening in 1924 with limited supplies he had on hand. And now it is on tthe menu of almost all the restaurants.

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    Parmesan 20.0 grams

    Parmesan

    Eggs 1.0 Unit(s)

    Eggs

    Romaine Lettuce 150.0 grams

    Romaine Lettuce

    Cherry Tomatoes 50.0 grams

    Cherry Tomatoes

    Caesar Salad Dressing Let's Cook 30.0 grams

    Caesar Salad Dressing Let's Cook

    Chicken Breast 140.0 grams

    Chicken Breast


    • Time : 25.0 mins
    • |
    • Calories: 402.0 kcal
    • |
    • Protein : 41.0 g
    • |
    • Fat : 23.0 g
    • |
    • Carb. : 8.0 g
    : Your Kitchen Essentials
    Utensils: Pan | Pot | Mixing bowl |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Keep the Chicken out of the fridge 15 minutes before cooking to bring it to room temperature. Lightly season the chicken with salt and pepper.

    Wash and dry the vegetables prior to chopping (as required):
    - Romaine Lettuce: either chop them or tear them by hand
    - Cherry Tomatoes: cut into halves.

    - Egg: boil the egg until it's hard boiled. Cut in wedges or anyway you want.
    : Cook the Chicken, Plate and Serve
    Chicken:
    Heat pan and oil it lightly. Then pan grill the chicken on a medium heat for about 4-5 minutes a side.
    Let it rest for 5-10 minutes after cooking. Then cut the chicken into strips or cubes.

    Salad:
    In a mixing bowl combine; romaine lettuce, cherry tomatoes, chicken and parmesan. Add the Caesar salad dressing provided and toss well. Check and adjust the seasoning.

    Plate and Serve:
    Plate the salad, garnish with the egg and serve.