Mason Jar Chicken Keto Caesar Salad

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5 from 1 vote
Mason jar salads make the perfect portable lunch. This keto-adaptation of the chicken Caesar salad utilizes lemon poached chicken, however, this is also a great way to use up any leftover meat from a Sunday roast. 
This is a great option for meal prepping and will keep well in an airtight container or jar for up to 4 days in the fridge.
Prep Time7 mins
Cook Time16 mins
Total Time23 mins
Course: Main Course
Servings: 8
Calories: 442kcal


  • 800 g chicken breast
  • ½ lemon sliced

For the salad

  • 8 cups romaine lettuce thickly sliced
  • 2 cups walnuts roughly chopped
  • 1 red onions finely sliced
  • sea salt
  • freshly ground black pepper

For the dressing

  • 8 tablespoons mayonnaise
  • 4 tablespoons parmesan
  • 4 tablespoons olive oil
  • 2 cloves garlic minced
  • 2 anchovies finely chopped
  • 2 teaspoons Dijon mustard
  • lemon zest
  • lemon juice
  • ¼ teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper


  • Add the chicken breast to a large pan along with the sliced lemon and cover with cold water.
  • Bring the pan of water to a boil then reduce to a simmer. Poach for 10-14 minutes until the chicken breasts are entirely cooked through. Set aside to cool.
  • Whilst the chicken cooks you can prepare the Caesar dressing. Add the mayonnaise to a small mixing bowl along with the mustard, olive oil, lemon zest, garlic, anchovies and parmesan. Season and whisk together until you have a smooth and creamy dressing.
  • Whilst the chicken is cooling you can prepare the walnuts. Add the nuts to a dry pan over a low/medium heat and toast for 3-4 minutes until lightly golden and fragrant.
  • To assemble the salad, add the lettuce, onion, torn chicken and walnuts to a large mixing bowl. Season with salt and pepper and toss well to combine.
  • Divide the salad between individual serving bowls or sealable mason jars. Drizzle with the Caesar dressing just before serving.


Calories: 442kcal | Carbohydrates: 4g | Protein: 35g | Fat: 31g

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