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Low Carb Chicken Bacon Caesar Bowls - A Fresh, Satisfying Meal You’ll Make on Repeat

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the bowls: 2 large heads romaine lettuce, chopped
  • 1 1/2 pounds boneless, skinless chicken breasts (or thighs), patted dry
  • 6 slices thick-cut bacon
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 English cucumber, diced (optional, low carb)
  • 1 small avocado, sliced (optional)
  • Freshly ground black pepper and kosher salt
  • 1 tablespoon olive oil (for cooking chicken)
  • For the Caesar dressing: 1/2 cup mayonnaise (or Greek yogurt for lighter option)
  • 1/4 cup finely grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 1–2 teaspoons Dijon mustard
  • 1–2 garlic cloves, finely minced or grated
  • 2 anchovy fillets, minced, or 1 teaspoon anchovy paste (optional but classic)
  • 2–3 tablespoons extra-virgin olive oil
  • Salt and black pepper to taste

Method
 

  1. Cook the bacon: Place the bacon in a cold skillet, then turn heat to medium. Cook until crisp, 8–10 minutes, flipping as needed. Transfer to a paper towel-lined plate. Once cool, crumble or chop into bite-size pieces. Reserve 1 teaspoon bacon fat in the pan for extra flavor.
  2. Season the chicken: Pat chicken dry with paper towels. Season both sides generously with salt and pepper. Optional: add a pinch of garlic powder and paprika for a savory crust.
  3. Sear the chicken: Heat the reserved bacon fat and 1 tablespoon olive oil over medium-high. Add chicken and cook 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C). Rest on a cutting board for 5 minutes, then slice or cube.
  4. Make the dressing: In a bowl, whisk mayonnaise, Parmesan, lemon juice, Dijon, garlic, and anchovy. Slowly drizzle in olive oil while whisking until smooth and creamy. Season with salt and plenty of black pepper. Thin with a teaspoon of water or lemon juice if desired.
  5. Prep the greens: Rinse and dry the romaine very well. Chop into bite-size pieces. Wet lettuce waters down the dressing, so use a salad spinner or pat dry thoroughly.
  6. Assemble the bowls: Divide romaine among bowls. Top with sliced chicken, crumbled bacon, Parmesan, cucumber, and avocado if using. Drizzle with dressing and finish with extra black pepper.
  7. Toss or not: For even coating, toss the salad in a large bowl before serving. If you prefer a composed look, leave it layered and let everyone mix at the table.