Chicken Caesar Salad with Cashew Caesar Dressing
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This lightened up Chicken Caesar Salad recipe features an easy homemade cashew caesar dressing, healthy grilled chicken and gluten free parmesan crisps!
If you’re looking for a keto or low carb alternative to the classic caesar salad, then this recipe is for you! It only takes 25 minutes to make this recipe (including preparing the homemade dressing!) and it’s perfect for meal prepping or an easy weeknight dinner.
Table of contents
The almighty caesar salad, a classic salad that has stood the test of time. It has everything you could want on a salad, creamy dressing, crispy croutons and tons of flavor!
With just a few small changes, I’ve made this classic salad healthier without losing the creamy dressing, crispy toppings or most importantly, all the flavor!
I swapped out croutons and grated parmesan cheese for parmesan cheese crisps. And I promise, you won’t miss the croutons AT ALL because these cheese crisps are SO delicious!
For the caesar dressing, I made the base with cashews. Once soaked and blended, cashews make a deliciously creamy salad dressing base. I added lemon juice, garlic, dijon mustard and Worcestershire sauce to give the dressing that wonderful caesar flavor!
I grilled chicken breasts, tossed in the homemade caesar dressing, to top off the salad. Overall, this salad is healthier, and I have to say, even BETTER than a classic caesar salad!
Step by step instructions
- Prepare the caesar salad dressing.
- Soak cashews in water for 8-10 hours, either overnight or while you’re at work for the day.
- Note: if you forget to soak the cashews, you can quick-soak them in 20 minutes. To do this, add the cashews to a small pot, cover the cashews with water. Place on the stove and bring to a boil. Once boiling, remove the pot from the heat and cover. Wait 15 minutes, then remove the lid from the pot and drain the cashews.
- Add the soaked cashews to a blender or food processor with water, olive oil, lemon juice, dijon mustard and Worcestershire sauce. Add garlic, sea salt and black pepper.
- Blend until smooth and creamy.
- Refrigerate until ready to prepare the salad.
- Note: the caesar salad dressing will stay good in the refrigerator for 7-10 days.
- Soak cashews in water for 8-10 hours, either overnight or while you’re at work for the day.
- Prepare the grilled chicken.
- Season one pound of boneless, skinless chicken breasts with salt and pepper, or 1 teaspoon chicken seasoning.
- Toss with a tablespoon of the prepared caesar salad dressing.
- Grill for 5-6 minutes per side, or until the internal temperature of the chicken is 165°F.
- Let rest for 5-10 minutes on a cutting board, then slice into strips for the salad.
- Toss the salad together.
- Chop up two romaine hearts and place the chopped lettuce in a large bowl.
- Toss the romaine lettuce with the remaining cashew caesar dressing.
- Top with the grilled chicken and parmesan cheese crisps.
Calories in the salad
A traditional chicken caesar salad at a national restaurant chain contains 770 calories per serving. While this grilled chicken caesar salad contains only 345 calories per serving. Lightening up the salad dressing plays a huge part in making this caesar salad a healthier option.
Meal prep the salad
This caesar salad is perfect for meal prep. The salad dressing and chicken can easily be made ahead of time and stored in the refrigerator. When ready to eat the salad, simply toss the romaine lettuce with the dressing and top with the grilled chicken and parmesan cheese crisps.
In less than 5 minutes, you have a healthy, delicious lunch or dinner option!
More keto recipes to try
Add these other low carb recipes to your menu!
Chicken Caesar Salad with Cashew Caesar Dressing
Ingredients
Cashew Caesar Dressing
- ½ cup unsalted cashews, soaked 8-10 hours
- 2 tablespoons water
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- ½ tablespoon dijon mustard
- ½ tablespoon worcestershire sauce
- 2 cloves garlic
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Grilled Chicken
- 1 pound boneless, skinless chicken breasts
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 tablespoon cashew caesar dressing
Caesar Salad
- 2 romaine hearts, app 12 ounces – chopped
- ½ cup cashew caesar dressing
- ½ cup parmesan cheese crisps
Instructions
Cashew Caesar Dressing
- Soak cashews in water for 8-10 hours.
- Note: if you forget to soak the cashews, you can quick-soak them in 20 minutes. To do this, add the cashews to a small pot, cover the cashews with water. Place on the stove and bring to a boil. Once boiling, remove the pot from the heat and cover. Wait 15 minutes, then remove the lid from the pot and drain the cashews
- Drain the cashews from the water and transfer to a blender.
- Add the water, olive oil, lemon juice, dijon mustard, worcestershire sauce, garlic, salt and pepper to the blender with the cashews.
- Blend until smooth and creamy.
- Place in the refrigerator until ready to serve.
Grilled Chicken.
- Preheat a grill or grill pan over medium heat.
- Toss the chicken breasts with the salt, pepper and caesar dressing.
- Grill until golden brown, 5-6 minutes per side.
- Remove from the heat, transfer to a cutting board and let rest for 5 minutes.
- Slice the chicken breasts into strips.
Caesar Salad
- In a large bowl, toss the chopped romaine lettuce with the remaining prepared cashew caesar dressing, approximately ½ cup.
- Top with the grilled chicken and parmesan cheese crisps.
Notes
- Meal Prep: the caesar salad dressing and grilled chicken can be made ahead of time and stored in the refrigerator until ready to serve the salad, making this salad perfect for meal prep!
- Gluten Free: this salad is gluten free. Always make sure the Worcestershire sauce used in the salad dressing is labeled gluten free.
Nutrition Facts
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