Ingredients
- ¼ lb bacon
- boneless skinless chicken breasts (cut into strips)
- tsp Cajun seasoning
- tbsp olive oil
- head romaine lettuce
- ½ cup keto Caesar dressing
- ⅓ cup grated Parmesan
Instructions
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Step 1
I start by laying the bacon in a cold skillet and cooking over medium-high heat until perfectly crispy. While it sizzles, I slice the chicken into strips and toss them with the Cajun seasoning. Once the bacon is done, I crumble it and drain most of the fat, leaving a thin layer to cook the chicken. I add the seasoned strips and a bit of olive oil, sautéing until golden and no longer pink inside. Meanwhile, I chop the romaine and toss it with just enough Caesar dressing to coat – you want every leaf glistening but not swimming. To assemble, I pile the dressed greens on plates, scatter the crumbled bacon and Parmesan, then crown with the warm Cajun chicken. The whole thing comes together so quickly, I can have it on the table even on busy weeknights. I often taste the dressing beforehand and adjust the anchovy or lemon if I’m using a homemade version. This salad feels indulgent but keeps my macros in check.