Chicken Caesar Salad

If it is a very hungry day, add a boiled egg.

This is a Keto serving, add another veggies if you are on a low-carb plan e.g. french beans (80g=3C) cucumber (80g = 1C)

1 Serving – Carb 5g       496 kcals

Fibre Protein Carbohydrate Fat
3g 48g 5g 31g


1 free-range chicken breast 100g

1 ‘naked’ bacon/turkey rasher 35g

100g, 2 to 3 handfuls of Cos lettuce  or 1 head of baby gem,  chopped

40g, green beans

50ml,  of Cardini’s Caesar dressing

10g, Parmesan Shavings


I suggest bulk cooking chicken to use for dinner and lunches.

To pan-fry the chicken –

Pre-heat the oven to 180 and have a flat cooking tray ready.

Heat a frypan and add 10ml olive oil, add the chicken breast and leave to fry for 4 minutes without moving. I heat at 7 (induction bob). Reserve the pan to flash-fry the green beans. Chop them in half and drop them into boiling water for 30 seconds. Then fry them in the same pan for 1 to 2 minutes and sprinkle with a little salt.

Move the chicken breasts on the cooking tray into the oven and bake for 12 minutes. Turn off the oven and leave to rest for 2 mins. The chicken is ready.