Chicken Caesar Salad with Creamy Cashew Dressing

Step by step instructions

• Prepare the cashew Caesar dressing.
  • Soak 1/2 cup unsalted cashews in water for 8–10 hours (overnight works well). If you forget, use the quick-soak method: cover cashews with water, bring to a boil, remove from heat, cover and let sit 15 minutes; drain before using.
  • Drain and transfer cashews to a blender. Add 2 tablespoons water, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1/2 tablespoon Dijon mustard, 1/2 tablespoon Worcestershire sauce, 2 garlic cloves, 1/2 teaspoon sea salt and 1/2 teaspoon black pepper.
  • Blend until completely smooth and creamy. Chill in the refrigerator until ready to use. The dressing will keep 7–10 days when refrigerated.
• Grill the chicken.
  • Season 1 pound boneless, skinless chicken breasts with 1/2 teaspoon sea salt and 1/2 teaspoon ground black pepper.
  • Toss the breasts with about 1 tablespoon of the prepared cashew Caesar dressing to lightly coat.
  • Preheat a grill or grill pan to medium heat and cook the chicken 5–6 minutes per side, or until internal temperature reaches 165°F (74°C).
  • Let the chicken rest 5–10 minutes, then slice into strips.
• Assemble the salad.
  • Chop two romaine hearts (about 12 ounces) and place in a large bowl.
  • Toss the romaine with approximately 1/2 cup of the cashew Caesar dressing, adjusting to taste.
  • Top with the sliced grilled chicken and about 1/2 cup parmesan cheese crisps for crunch.

Calories in the salad

A typical restaurant chicken Caesar can be quite high in calories. This lighter grilled chicken Caesar contains about 345 calories per serving, making it a leaner choice without losing the creamy, savory flavors you expect from a Caesar.

Meal prep the salad

This recipe is ideal for meal prep. Make the cashew dressing and grilled chicken ahead of time and store them in airtight containers in the refrigerator. When you’re ready to eat, chop the romaine, toss with dressing, and top with warmed or chilled chicken and parmesan crisps for a quick, healthy meal in under five minutes.

Tips: Keep parmesan crisps separate until serving to preserve their crunch. Store dressing and chicken separately to retain the best texture and freshness.

More keto recipes to try

If you enjoy this low-carb Caesar, try other simple, flavorful options to keep meals varied and satisfying:

Egg Muffins

Lemon Herb Salmon

Bacon Wrapped Balsamic Pork Loin

Bruschetta Salmon

Grilled Bacon Wrapped Shrimp

Low Carb Almond Flour Blueberry Muffins

Chicken Caesar Salad with Cashew Caesar Dressing

Lightened-up Chicken Caesar Salad with a dairy-free cashew dressing, grilled chicken, and crunchy parmesan crisps. Ready in about 25 minutes.

Ingredients

Cashew Caesar Dressing

• 1/2 cup unsalted cashews, soaked 8–10 hours
• 2 tablespoons water
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1/2 tablespoon Dijon mustard
• 1/2 tablespoon Worcestershire sauce (check label for gluten-free if needed)
• 2 garlic cloves
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper

Grilled Chicken

• 1 pound boneless, skinless chicken breasts
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon cashew Caesar dressing (for tossing before grilling)

Caesar Salad

• 2 romaine hearts (approx. 12 ounces), chopped
• 1/2 cup cashew Caesar dressing (or to taste)
• 1/2 cup parmesan cheese crisps

Instructions

Cashew Caesar Dressing

1. Soak cashews in water for 8–10 hours. For a quick soak, cover cashews with water, bring to a boil, remove from heat, cover and let sit 15 minutes; drain.
2. Drain cashews and place in a blender. Add water, olive oil, lemon juice, Dijon mustard, Worcestershire sauce, garlic, salt and pepper.
3. Blend until smooth and creamy. Refrigerate until ready to use.

Grilled Chicken

1. Preheat a grill or grill pan over medium heat.
2. Toss chicken with salt, pepper and 1 tablespoon dressing to coat.
3. Grill until golden and cooked through, about 5–6 minutes per side. Remove from heat and let rest 5 minutes, then slice.

Caesar Salad

1. In a large bowl, toss chopped romaine with about 1/2 cup dressing.
2. Top with sliced grilled chicken and parmesan crisps. Serve immediately.

Notes

• Meal Prep: Make the dressing and chicken ahead and refrigerate. Toss romaine with dressing and add chicken and crisps when ready to eat.
• Gluten Free: This salad is gluten free when using a gluten-free Worcestershire sauce and gluten-free parmesan crisps.
• Storage: Dressing keeps 7–10 days refrigerated. Store crisps separately to maintain crunch.

Nutrition Facts