KETO CHICKEN CAESAR SALAD TACOS
Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper to taste
1 tablespoon olive oil
4 ounces bacon, diced
1/2 cup diced red onion
1/2 cup diced celery
1/2 cup diced carrots
1 garlic clove, minced
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup chicken broth
1/4 cup heavy cream
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
8 low-carb tortillas
2 cups chopped romaine lettuce
1/4 cup diced cherry tomatoes
Instructions:
Season chicken breasts with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Cook chicken breasts for 5 minutes on each side, or until cooked through. Remove from heat and let cool.
In the same skillet, add bacon and cook until crispy. Remove with a slotted spoon and place on a paper towel to drain.
Add red onion, celery, carrots, garlic, thyme, basil, and oregano to the skillet. Cook until vegetables are soft, about 5 minutes.
Add chicken broth to the skillet and bring to a boil. Reduce heat and let simmer for 10 minutes, or until the liquid has reduced by half.
Stir in heavy cream, Dijon mustard, red wine vinegar, and mayonnaise. Cook for 5 minutes, or until the sauce has thickened.
Shred chicken breasts and add to the sauce. Stir in the grated Parmesan cheese.
Warm the low-carb tortillas in a skillet or in the microwave.
To assemble the tacos, place a few spoonfuls of the chicken Caesar salad in each tortilla. Top with chopped romaine lettuce and diced cherry tomatoes.
Enjoy your keto chicken Caesar salad tacos!
