Lighter Chicken Caesar Salad with Creamy Yogurt Dressing
Crisp romaine, juicy grilled chicken, Parmesan and homemade garlic croutons in a creamy Caesar dressing made with Greek yogurt instead of mayo.
Diet swaps
- Gluten-free: Use gluten-free bread, wraps or buns.
- Dairy-free: Leave off the cheese or use a dairy-free cheese. Use unsweetened dairy-free yogurt.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 1 lb Boneless skinless chicken breast
- 2 Romaine hearts, chopped
- 1/2 cup Grated Parmesan
- 2 slices Whole-grain bread, cubed
- 2 tbsp Extra-virgin olive oil, divided
- 1/2 cup Plain Greek yogurt
- 1 Lemon
- 1 clove Garlic, grated
- 1 tsp Dijon mustard
- 1 tsp Anchovy paste (optional)
- 1 tsp Worcestershire sauce
Directions
- Heat the oven to 375°F. Toss the bread cubes with 1 tbsp oil and a pinch of salt and bake 10 to 12 minutes until golden.
- Season the chicken with salt and pepper and cook in a skillet or grill pan over medium-high heat, 5 to 6 minutes per side, until 165°F inside. Rest 5 minutes and slice.
- Whisk the yogurt, remaining oil, lemon juice, garlic, Dijon, anchovy paste, Worcestershire and half the Parmesan. Thin with a splash of water.
- Toss the romaine with the dressing, then top with chicken, croutons and the rest of the Parmesan.
Calorie breakdown
Chicken 125 · Parmesan 55 · croutons 40 · olive oil 60 · romaine 20 · yogurt 18 · Dijon 3 · anchovy 3 · lemon + garlic 2 · Worcestershire 1
💡 Lighter tip: Kids not into anchovies? Leave out the paste. The Parmesan and Worcestershire still give it that Caesar flavor.
Helpful for this recipe
Grill panShop on Amazon →Salad spinnerShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →