I’ve never been a huge fan of traditional chicken salad, despite seeing it all over my social media feeds lately. But I do love the idea of having a high-protein, meal-prep friendly option for busy weekday lunches. So I decided to create my own spin by combining chicken salad with one of my all-time favorites – Caesar salad! This Caesar Chicken Salad features my healthier homemade Caesar dressing made with Greek yogurt for extra protein and less fat than traditional versions. It’s creamy, tangy, and has all those classic Caesar flavors you love, but in a convenient make-ahead format that’s perfect for lunch on the go. Whether you serve it in crisp romaine cups for a low-carb option or pile it onto your favorite bread for a satisfying sandwich, this recipe is about to become your new meal prep staple!
Making Caesar Chicken Salad
This Caesar chicken salad comes together in just minutes, especially if you use rotisserie chicken as a shortcut. The star of the show is definitely the homemade Caesar dressing, which is lighter and higher in protein than traditional versions thanks to Greek yogurt.
First, you’ll make the dressing by combining Greek yogurt, freshly grated parmesan, lemon juice, garlic, Dijon mustard, anchovy filets (trust me on this one!), a bit of the oil from the anchovy tin, black pepper, and a touch of honey for balance. Blend it all up until smooth and creamy. The dressing alone is amazing and could be used on regular salads too!
Next, you’ll need to prepare your chicken. I like to cook chicken breasts in the oven or poach them, then let them cool before chopping. For the best texture, chop your chicken into small, uniform pieces. You can even pulse it a few times in a food processor if you prefer a finer texture. If you’re short on time, rotisserie chicken works perfectly here, too.
Combine your chopped chicken with the Caesar dressing, mixing until everything is well coated. Wash and dry your romaine lettuce leaves, which serve as the perfect vessels for your chicken salad. You can either serve the chicken salad in romaine cups for a lighter, low-carb option, or make it into sandwiches with your favorite bread. I love it on toasted sourdough with some extra romaine for crunch!
This recipe makes about eight servings, so it’s perfect for meal prepping. Store any leftovers in an airtight container in the fridge for up to four days. The flavors actually get better after a day or two as everything melds together!
Looking for more Caesar recipes? Try my Chicken Caesar Pizza or Healthy Caesar Salad!
Caesar Chicken Salad with Homemade Greek Yogurt Dressing
Equipment
- Mixing Bowls
- Food Processor or Blender
Ingredients
- 1/2 cup grated parmesan
- 5.3 oz container nonfat Greek yogurt
- Juice of 1.5 lemons
- 2 cloves garlic
- 1.5 tbsp Dijon mustard
- 4 anchovy filets
- 1 tbsp olive oil from the filets
- 1/2 tsp black pepper
- 1 tbsp honey
- 2 lb chicken breast cooked, cooled and chopped or shredded (4.5 cups)
- 2 heads romaine lettuce
- Optional: bread for sandwiches
Instructions
- Combine the Greek yogurt, parmesan, lemon juice, garlic, Dijon mustard, anchovy filets, oil from the filets, pepper, and honey in a blender and blend until smooth.
- Chop your chicken finely, or use a food processor to get it to be small pieces.
- Add Caesar dressing to chopped chicken and mix until fully coated.
- Wash and dry your lettuce and either serve the chicken in romaine lettuce cups, or make sandwiches with your choice of bread.
- Store leftovers in an airtight container in the fridge for up to 4 days.
