keto kale caesar salad recipe [paleo, low carb, dairy-free]<\/h2>\n

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\n

\n
• Prep Time: 20 minutes<\/li>\n
• Cook Time: 15 minutes<\/li>\n
• Yield: 2 servings 1x<\/li>\n
• Category: Appetizer<\/li>\n
• Cuisine: Mexican<\/li>\n<\/ul>\n

  INGREDIENTS<\/h3>\n

  For the salad \u2013<\/p>\n

  \n
  • 2 slices bacon, diced<\/li>\n
  • 1 chicken breast (approx. 1\/2 lb or 225 g), diced<\/li>\n
  • 1 Tablespoon (15 ml) coconut oil to cook with<\/li>\n
  • 2 eggs, soft or hard boiled<\/li>\n
  • 8 raspberries<\/li>\n
  • Large bag of baby kale leaves (approx. 125 g) or regular kale leaves chopped<\/li>\n
  • Black pepper to taste<\/li>\n<\/ul>\n

    For the Caesar salad dressing \u2013<\/p>\n

    \n
    • 1\/4 cup (60 ml) Paleo mayo<\/li>\n
    • 1 anchovies<\/li>\n
    • 1\/2 teaspoons (2 ml) mustard<\/li>\n
    • 1 cloves of garlic<\/li>\n
    • Dash of salt and pepper<\/li>\n<\/ul>\n

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      \n

      INSTRUCTIONS<\/h3>\n

      To make the salad dressing \u2013<\/p>\n

      \n
      1. Blend all the salad dressing ingredients together well.<\/li>\n<\/ol>\n

         To make the salad \u2013<\/p>\n

         \n
         1. Place the coconut oil into a pan and cook the diced bacon and chicken breast.<\/li>\n
         2. Slice the boiled eggs in half.<\/li>\n
         3. Toss the salad dressing with the kale leaves. Top with the chicken, bacon, raspberries, and egg halves. Add additional black pepper to taste.<\/li>\n<\/ol>\n

            NOTES<\/h3>\n

            All nutritional data are estimated and based on per serving amounts.
            \nNet Carbs: 2 g<\/p>\n

            NUTRITION<\/h3>\n

            \n
            • Calories:<\/strong> 640<\/li>\n
            • Sugar:<\/strong> 5 g<\/li>\n
            • Fat:<\/strong> 51<\/li>\n
            • Carbohydrates:<\/strong> 7 g<\/li>\n
            • Fiber:<\/strong> 5 g<\/li>\n
            • Protein:<\/strong> 38 g<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

              keto kale caesar salad recipe [paleo, low carb, dairy-free] Prep Time: 20 minutes Cook Time: 15 minutes Yield: 2 servings 1x Category: Appetizer Cuisine: Mexican INGREDIENTS For the salad \u2013 2 slices bacon, diced 1 chicken breast (approx. 1\/2 lb or 225 g), diced 1 Tablespoon (15 ml) coconut oil to cook with 2 eggs, soft or hard boiled 8 raspberries Large bag of baby kale leaves (approx. 125 g) or regular kale leaves […]<\/p>\n","protected":false},"author":3,"featured_media":622,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[38],"tags":[],"class_list":["post-621","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-salads"],"_links":{"self":[{"href":"https:\/\/www.ketodieting.co.uk\/wp-json\/wp\/v2\/posts\/621","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ketodieting.co.uk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ketodieting.co.uk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ketodieting.co.uk\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ketodieting.co.uk\/wp-json\/wp\/v2\/comments?post=621"}],"version-history":[{"count":3,"href":"https:\/\/www.ketodieting.co.uk\/wp-json\/wp\/v2\/posts\/621\/revisions"}],"predecessor-version":[{"id":625,"href":"https:\/\/www.ketodieting.co.uk\/wp-json\/wp\/v2\/posts\/621\/revisions\/625"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ketodieting.co.uk\/wp-json\/wp\/v2\/media\/622"}],"wp:attachment":[{"href":"https:\/\/www.ketodieting.co.uk\/wp-json\/wp\/v2\/media?parent=621"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ketodieting.co.uk\/wp-json\/wp\/v2\/categories?post=621"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ketodieting.co.uk\/wp-json\/wp\/v2\/tags?post=621"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}