Caesar Salad




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Caesar Salad with Non-Anchovy Dressing

Keto Caesar Dressing Recipe

I remember the day I found out that Caesar salad dressing had anchovies in it {insert sick emoji face here!!}. I was not okay with that. I was also immature and didn’t know why I wasn’t okay with that, just that it sounded gross.

I’m still not a fan of canned fish (which is unfortunate since my whole family loves sardines), but I’m totally fine with them in my salad dressing if I can’t really taste them. I’m not picky about much, except fishy things. And mushrooms, but that’s another story for another day.

Non-Anchovy Caesar Salad Dressing

Clean Ingredient Caesar Dressing

What I’m not really fine with at all is preservatives and artificial anything in my food. I refuse to buy salad dressings at the grocery store because they all have weird ingredients, and for some unknown reason, a surprising number of restaurants add sugar to their salad dressings. Very unnecessary.

Non-Anchovy Caesar Salad Dressing

So I make all of our dressings and they actually taste better than anything from the store or restaurants. If you like your Caesar with a little more parm and a little less lemon juice, you can alter it to suit your tastes. The beauty in making your own food…

Non-Anchovy Caesar Salad Dressing

Caesar Salad

Course Main Course, Side Dish
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 393kcal
Author Kendra Benson


Caesar Dressing

Caesar Salad

  • 2 Chicken Breasts
  • 1 Tbsp Avocado Oil
  • 1/4 tsp Salt
  • 1/4 tsp Ground Black Pepper
  • 1 head Romaine Lettuce chopped
  • 2 cups Baby Spinach
  • 1/2 cup or more Shredded Parmesan not shelf stable stuff


Caesar Dressing

  • Add all dressing ingredients (except Parmesan cheese) to the bowl of a food process or in a blender. Process on high until the garlic is minced down and the mixture is smooth. Add in the cheese and pulse until it is incorporated but not completely smooth. Pour into a glass bottle/jar and store in the fridge (up to 2 weeks) until ready to use.

Caesar Salad

  • Place a skillet or griddle on the stove over medium heat. In a mixing bowl, add the chicken breasts, avocado oil, salt, and pepper. Stir to evenly coat. When the skillet/griddle is hot, add the chicken and cook, turning as needed, until fully cooked through and no longer pink. Remove from skillet and let rest for at least 5 minutes before slicing.
  • Divide the romaine lettuce and spinach evenly between 4 salad bowls. Sprinkle the shredded Parmesan on the lettuce, and top with slices of chicken breast. Drizzle with desired amount of Caesar dressing and eat immediately.


  • If you prefer more crunch to your Caesar salad (like croutons), we love using Parmesan crackers (like Whisps).


Calories: 393kcal | Carbohydrates: 8g | Protein: 29g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 67mg | Sodium: 1272mg | Potassium: 733mg | Fiber: 3g | Sugar: 2g | Vitamin A: 15385IU | Vitamin C: 17.4mg | Calcium: 570mg | Iron: 2.5mg
Love Caesar salad but can't have (or don't love) fish? Make your own clean ingredient version of the dressing with no fish, no preservatives, and all the flavor.



[60s Quiz] Which Diet is Right for you - Paleo vs Keto?

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Last Updated 02/01/2020

3 Responses to “Caesar Salad”

  1. im confused…are the macros for the dressing or the dressing including the greens? and what is the serving for the dressing?

    • The recipes makes 4 servings, so the nutritional facts are for 1/4 of the recipe, including both the salad and dressing.

  2. Without a measurement for the dressing per serving, how can you say the nutrients are for 1/4 the recipe? The instructions for the dressing would make (at minimum) 1 cup of dressing—does that mean a serving of dressing is 1/4 cup?


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