Chicken Paillard Caesar Salad (Low-Carb)
This Chicken Paillard Caesar Salad flips the classic—in the most fun and satisfying way! Instead of slicing chicken over the salad, you’ll pound the breast into a thin, dinner plate–size paillard, skillet-cook it until golden and pile the caesar fixings right on top. It’s part salad, part protein-packed “pizza” and entirely scrumptious.
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A paillard simply refers to a piece of meat that has been pounded thin, which helps it cook quickly and evenly. Here, lean chicken breast provides plenty of satisfying protein, while crisp romaine brings freshness and crunch. The whole thing is topped with Parmesan and a creamy homemade caesar dressing starring mashed avocado. If you love a good chicken caesar, be sure to try my Chicken Caesar Wrap, Grilled Romaine Caesar Salad with Chicken, or add chicken to my Creamy Caesar Pasta Salad!
The first time I served this to my family, I presented it whole and sliced it into wedges like a pizza. Everyone immediately forgot they were eating a fork-and-knife salad! Now, I’ll make individual paillards for dinner and let each person dress their own with extra Parmesan, plenty of black pepper and, for those who want them, a scattering of crunchy croutons.
Why this Caesar deserves a standing ovation
- Protein takes center stage. The thin chicken paillard doubles as the hearty base, making this salad especially filling.
- It’s fast and weeknight-friendly. Pounding the chicken thin allows it to cook in just minutes.
- The dressing has a clever secret. Avocado gives the homemade caesar dressing its silky texture and supplies predominantly unsaturated fat.
- You control the crunch. Add croutons for the classic caesar experience or leave them off for a lower-carb, gluten-free meal.
This is one of those dinners that looks a little fancy but is secretly so simple to pull off. The juicy chicken, crisp romaine, salty Parmesan and creamy avocado caesar dressing hit every note—and the playful presentation makes an ordinary weeknight meal feel extra special. Don’t forget plenty of freshly cracked black pepper over the top!
Try my Lemon-Thyme Chicken Paillard next for another speedy way to turn a simple chicken breast into something special.
Chicken Paillard Caesar Salad (Low-Carb)
Ingredients
- 7 ounces skinless chicken breast
- Kosher salt
- Ground black pepper
- 4 tablespoons Avocado Caesar dressing, recipe below, divided
- 3 cups thinly chopped romaine
- 4 tablespoons shaved or shredded Parmesan
- ¼ cup croutons, optional
Avocado Caesar Dressing (Makes about ¾ cup)
- ⅓ cup mashed avocado, about ½ an avocado
- 1 clove garlic, minced
- 2 tablespoons fresh lemon juice
- 2 teaspoons Worcestershire sauce
- ½ teaspoon Dijon mustard
- ¼ cup grated Parmesan cheese
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 6 tablespoons water
- 1 teaspoon anchovy paste, optional
Instructions
Make the Avocado Caesar Dressing
- Place all ingredients in a food processor or powerful blender and mix until thoroughly combined and smooth. Use 4 tablespoons for Chicken Caesar Salad Pizza and store remaining dressing in an air-tight container in the fridge.
Build the Chicken Paillard Caesar Salad
- Pound chicken breast super thin (and as round as possible) to look like pizza crust. Season with salt, pepper and preferred spices. Warm a pan, sprayed with oil spray, over medium heat. Cook chicken about 5 to 7 minutes on each side, or until cooked through. Remove from pan and allow to cool.
- Top chicken “crust” with 2 tablespoons of Caesar dressing. Top with romaine lettuce. Add Parmesan, plus an additional drizzle of 1 to 2 tablespoons of Caesar dressing and ground black pepper.
- Add croutons for 30 calories more.
