Caesar Salad with Zero-Carb Croutons


Step 1First, prepare the Caesar Salad Dressing. Peel and crush the garlic. If using whole anchovies, chop them as finely as you can to create paste. Place all of the ingredients in a mason jar. Cover with a lid and shake until well combined. Shake until well combined. For smoother texture you can place the ingredients in a food processor and process until smooth.
Note: The recipe will make enough dressing for 10 servings. Per each serving you'll only need 2 tablespoons (30 ml). Store the remaining salad dressing in the jar sealed in the fridge for up to a week.

Step 2To cook the chicken breast, rub the chicken with one teaspoon of olive oil or ghee and season with salt and pepper. Heat another teaspoon of oil in a skillet over a medium heat. Place chicken breasts in and cook until edges are opaque, for about 10 minutes.

Step 3Flip the chicken breast and then cover the pan, lower the heat and cook for another 10 minutes. Once cooked, take off the heat and let it rest for 5 minutes before slicing.

Step 4To assemble, tear the lettuce into smaller pieces and place in a salad bowl. Top with sliced chicken, parmesan cheese and 2 tablespoons (30 ml) of the prepared salad dressing. Top with pork rinds broken into smaller pieces. (Or instead of pork rinds you can use Chicken Cracklings.)

Step 5Eat immediately.

Step 6To store, refrigerate for up to a day (without the croutons as they should always be added just before serving).