Keto Chicken Caesar Salad Recipe

1. Mix salt, oregano, and olive oil in a small mixing bowl. In a ziplock bag, put the chicken breast, add the prepared rub, and seal the bag.
2. To equally distribute the marinade, gently massage it around the chicken. Marinate in the refrigerator for at least one hour (or overnight if time allows)
3. In a bowl, combine all the dressing ingredients; cover and refrigerate until ready to use.
4. Take the chicken out of the fridge approximately 15 minutes before you’re ready to cook it so it can come to room temperature.
5. Over medium-high heat, preheat a grill or a large skillet. Cook the marinated chicken without moving for 6 to 8 minutes. Avoid pressing and prodding.
6. After 6 to 8 minutes, flip the chicken and cook on the second side until golden brown for about 4-6 minutes.
7. Boil the eggs while the chicken is cooking. Slice the avocado into chunks and chop the lettuce into large pieces.
8. Remove the cooked chicken from the pan or grill and transfer it to a cutting board.  Allow it to sit for a few minutes, then slice and set aside.
9. Peel and slice the eggs into quarters and set aside.
10. Place the avocado and lettuce in a large salad dish and assemble. Add the eggs and chicken slices.
11. Over the chicken, drizzle the prepared dressing. Sprinkle some grated parmesan cheese and chives on top.
12. Taste and add more salt or pepper if needed.

Notes for Substitutes:

• Avocado or olive oil
• Anchovy is optional if you don’t like them
• Romane, Coss lettuce, or mixed greens