Description
This Chopped Caesar Salad with Chicken is a flavorful and satisfying meal that combines tender baked chicken breast, crunchy homemade whole wheat croutons, fresh Romaine lettuce, and a creamy Greek yogurt Caesar dressing. Perfect for a wholesome lunch or dinner, it offers a delicious twist on the classic Caesar salad by incorporating healthier ingredients like Greek yogurt and whole grain bread.
Ingredients
For the Chicken
- 1 lb chicken breast cutlets (thin-sliced or tenders)
- 1 tbsp olive oil
- Juice of 1 lemon (2-3 tbsp)
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp onion powder
- ¼ tsp paprika
- ⅛ tsp pepper
For the Croutons
- 2-3 slices whole wheat or multigrain bread (thick slices or from a loaf)
- 1.5 tbsp olive oil
- ¼ tsp garlic powder
- Pinch of salt and pepper (more to taste)
For the Dressing
- ⅓ cup plain Greek yogurt (full-fat)
- 1 tbsp mayonnaise
- 2 tbsp grated Parmesan cheese
- 1 clove fresh garlic (microplaned or very finely minced)
- ½ tsp Dijon mustard
- ½ tsp Worcestershire sauce
- 1 tsp lemon juice
- ¼ tsp salt
- ⅛ tsp pepper
- 2-4 tbsp milk (add slowly to reach desired consistency)
- Optional: ½ tsp anchovy paste
For the Salad
- 2 large Romaine lettuce bunches (washed, dried, and chopped, about 6 cups chopped)
- 1 cup shaved parmesan cheese
Instructions
- Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Prepare the Chicken: In a small bowl, whisk together lemon juice and olive oil. Place the chicken breast cutlets on the prepared baking sheet and brush both sides with the lemon-olive oil mixture. Sprinkle evenly with garlic powder, onion powder, paprika, salt, and pepper. Bake the chicken for 20 minutes until cooked through. Allow it to cool slightly, then chop into ½ inch pieces.
- Make the Croutons: Cut the bread into approximately ¾-inch cubes. Spread them on a second parchment-lined baking sheet. Drizzle with olive oil and sprinkle garlic powder, salt, and pepper. Toss to coat evenly. Bake for 8-12 minutes, tossing halfway through, until the croutons are crunchy on the outside but retain slight chewiness inside.
- Prepare the Dressing: While the chicken and croutons bake, combine Greek yogurt, mayonnaise, grated Parmesan cheese, minced garlic, Dijon mustard, Worcestershire sauce, lemon juice, salt, pepper, and anchovy paste (if using) in a small bowl. Slowly add milk, stirring until you reach your desired dressing consistency. Set aside.
- Assemble the Salad: In a large bowl, combine chopped Romaine lettuce, chopped chicken, homemade croutons, and shaved Parmesan cheese. Pour the prepared dressing over the salad and toss thoroughly to coat all ingredients evenly.
- Serve: Serve immediately for best texture and flavor, enjoying a fresh, crunchy, and creamy Caesar salad with the wholesome addition of baked chicken.
Notes
- You can substitute anchovy paste with anchovy fillets finely minced if preferred.
- For a lighter option, use low-fat Greek yogurt instead of full-fat.
- Make sure to dry lettuce thoroughly to prevent the dressing from becoming watery.
- Croutons can be made ahead and stored in an airtight container for up to 2 days.
- The dressing can be adjusted in thickness by adding more or less milk.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
