Keto Chicken Caesar Bowl
All the Caesar, none of the croutons. Around 8g of carbs per bowl.
Recipe Author
Riff Kitchen@riffkitchen
Keto Chicken Caesar Bowl
All the Caesar, none of the croutons. Around 8g of carbs per bowl.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 12 cook
- 22 min
- servings
- 2
- effort
- Easy
Fit Fuel's note
Dropping the croutons removes almost all the carbs but also the crunch, so the bacon and a coarse grating of parmesan have to do that job instead.
Method
6 steps · tap one to tick it off
Tips
Dry the romaine completely. Water left on the leaves thins the mayonnaise dressing and stops it clinging. Spin or pat the torn romaine dry before tossing.
Start the bacon in a cold pan. The fat renders slowly before the meat browns, so the slices crisp evenly instead of scorching at the edges, and they snap cleanly into shards.
Check the thickest part of the chicken. Even butterflied, breasts vary. Take them off at 75°C in the thickest part, which beats cutting one open and losing the juices.
Swaps
No Chicken (Breast)? Boneless thighs, cooked 1 to 2 minutes longer per side. Juicier, and much harder to dry out.
No Bacon? Diced pancetta, crisped the same way, or prosciutto baked flat until it shatters.
No Mayonnaise? Full-fat sour cream. Tangier and a little thinner, so skip the water.
Storage
Fridge: Best eaten the day it is made. Undressed, the chicken, bacon and dressing keep 3 to 4 days in separate containers.
Freezer: Not worth freezing: romaine thaws limp and the mayonnaise dressing separates. The cooked chicken alone keeps 2 to 3 months.
Serving: Serve cold. Slice the chicken straight from the fridge and dress the leaves just before eating.
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Fit Fuel's note
Dropping the croutons removes almost all the carbs but also the crunch, so the bacon and a coarse grating of parmesan have to do that job instead.
Instructions
Follow the steps to perfection.
Tips
Dry the romaine completely. Water left on the leaves thins the mayonnaise dressing and stops it clinging. Spin or pat the torn romaine dry before tossing.
Start the bacon in a cold pan. The fat renders slowly before the meat browns, so the slices crisp evenly instead of scorching at the edges, and they snap cleanly into shards.
Check the thickest part of the chicken. Even butterflied, breasts vary. Take them off at 75°C in the thickest part, which beats cutting one open and losing the juices.
Swaps
No Chicken (Breast)? Boneless thighs, cooked 1 to 2 minutes longer per side. Juicier, and much harder to dry out.
No Bacon? Diced pancetta, crisped the same way, or prosciutto baked flat until it shatters.
No Mayonnaise? Full-fat sour cream. Tangier and a little thinner, so skip the water.
Storage
Fridge: Best eaten the day it is made. Undressed, the chicken, bacon and dressing keep 3 to 4 days in separate containers.
Freezer: Not worth freezing: romaine thaws limp and the mayonnaise dressing separates. The cooked chicken alone keeps 2 to 3 months.
Serving: Serve cold. Slice the chicken straight from the fridge and dress the leaves just before eating.
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix