Keto Roasted Chicken Caesar Salad
A composed Caesar salad featuring herb-marinated roasted chicken with bacon, romaine lettuce, avocado, and creamy anchovy dressing. The chicken is butterflied and roasted at high heat with soy sauce and white wine, while a blended anchovy-creme fraiche dressing replaces traditional mayo-based versions.
Ingredients
- 1 free range chicken, butterfliedregular chicken1:1poultry
removes free range designation
- 1 handful fresh parsley, chopped
- fresh rosemary, chopped
- 7 clove garlic, crushed
- 1 lemon, juice and zest
- extra-virgin olive oil
- coarse salt
- coarse black pepper
- 7 tbsp soy sauce
- 10 tbsp dry white wine
- 6 slice bacon
- 2 head romaine lettuce
- 1 avocado, sliced
- parmesan cheese, grated or shaved
- 4 anchovy fillets
- 14 tbsp creme fraiche
- freshly ground black pepper
Instructions
- 1
Preheat oven to 400°F
- 2
Flatten chicken by cutting through breastbone with kitchen scissors and pressing down
- 3
Chop rosemary and parsley, combine in bowl with crushed garlic, lemon juice and zest, salt, pepper, and olive oil
- 4
Rub marinade under chicken skin and into joints, place in roasting dish
- 5
Pour soy sauce and white wine into bottom of pan
- 6
Roast at 400°F for 30 minutes, then reduce heat to 350°F for 30 minutes
- 7
In final 15 minutes, drape bacon slices over chicken and return to oven until bacon is crisp
- 8
Cool chicken slightly, then shred breast meat
- 9
Blend anchovy fillets, garlic clove, creme fraiche, and black pepper until smooth, chill
- 10
Layer romaine lettuce in serving dish, top with shredded chicken and avocado slices
- 11
Crumble bacon over salad, grate parmesan cheese over top
- 12
Drizzle anchovy dressing and serve
Tips
Ensure marinade gets under the chicken skin and into joints for maximum flavor penetration
Monitor bacon in final 15 minutes to prevent over-charring
Chill anchovy dressing before serving for best consistency
Good to Know
Shredded chicken and dressing can be refrigerated separately for up to 3 days; assemble salad close to serving
Roast chicken and prepare dressing up to 1 day ahead; assemble components within 2 hours of serving to prevent lettuce wilting
Serve immediately after assembly while bacon is still crisp
Common Mistakes
Skip marinating under the skin to avoid dry, bland chicken
Add dressing too early to avoid soggy lettuce
Substitutions
Dairy-Free Swaps
General Alternatives
removes free range designation