Go Back
Print

Grilled Chicken Caesar Sandwich

Very low Carb, except for the bun, this recipe easily makes a meal for 2 - 3 people, with salad on the side.

Course Main Course, Salad
Cuisine North American
Keyword Anchovies, Chciken Breasts, Dijon Mustard, French's Gluten Free Worcestershire Sauce, Hearts of Romaine, Hellman's Real Mayonnaise, Parmesan Cheese

Ingredients

  • 2 - 3 large chicken breasts 0 CHO
  • 2 tsp. Gluten Free Worcestershire Sauce (1 CHO/tsp.) 2 CHO
  • 1 TBSP Dijon Mustard 0 CHO
  • 2 TBSP lemon juice 0 CHO
  • 1/8 tsp. garlic, minced 0 CHO
  • ¼ tsp. pepper 0 CHO
  • 1/3 cup olive oil 0 CHO
  • 6 TBSP (76 gr) Hellman’s Real Mayonnaise 0 CHO
  • 3 TBSP (30 gr) Parmesan Cheese, grated + more to garnish 0 CHO
  • 4 chopped and smashed large anchovies 0 CHO
  • 8 cups Hearts of Romaine lettuce, chopped 0 CHO
  • *Buns – CHO will depend on your product

TOTAL CHO 2 CHO

Instructions

  1. Place Dijon, Worcestershire Sauce, minced garlic, lemon juice and pepper in a small mixing dish.
  2. Slowly pour in olive oil and whisk continually until incorporated.
  3. Set half the marinade aside for the salad. This should be about ¼ cup.
  4. Place chicken breasts in a large Zip Lock bag and pour in the remaining half of the marinade. Marinate for up to 4 hours, and no less than 1 hour.
  5. Add mayonnaise, Parmesan, and smashed anchovies to the remaining marinade. Whisk to incorporate and place in the refrigerator, covered until ready to serve.
  6. Grill chicken breasts until cooked through.

  7. Toss reserved marinade with chopped romaine and grill buns cut side down. Garnish salad with more Parmesan if desired.

  8. Serve immediately and sit somewhere preferably outside.