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Healthier Creamy Chicken Caesar Salad

A lighter version of the classic Caesar salad with creamy Greek yogurt dressing, tender chicken, and fresh romaine lettuce.
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Serving Size 4 servings

Ingredients

For the Chicken

  • 1 lb chicken tenders (about 450g)
  • 2 teaspoons Dijon mustard
  • 1 teaspoon grated fresh garlic
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil (for cooking chicken)

For the Dressing

  • 1 cup whole-milk plain strained (Greek-style) yogurt (about 230g)
  • 6 tablespoons extra-virgin olive oil (remaining for dressing)
  • 1/2 cup grated Parmesan cheese (about 60g), divided
  • 2 tablespoons mayonnaise (30g)
  • 2 teaspoons lower-sodium Worcestershire sauce
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon anchovy paste
  • 2 teaspoons remaining Dijon mustard
  • 1 teaspoon remaining grated fresh garlic
  • 1/4 teaspoon remaining black pepper

For the Salad

  • 8 cups chopped romaine lettuce hearts (about 2 large heads)
  • 1 cup Caesar-seasoned croutons

Instructions

Preparation

  • In a medium bowl, mix together the Dijon mustard, grated garlic, and black pepper. Add the chicken tenders and toss to coat. Let it marinate for at least 15 minutes or up to 8 hours in the refrigerator.
  • Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Add the marinated chicken tenders and cook for 6 to 9 minutes, turning once, until golden brown and cooked through (165°F / 74°C when measured).
  • Transfer the cooked chicken to a cutting board, allowing it to rest for 5 minutes. Once rested, cut into bite-sized pieces.

Making the Dressing

  • In a large salad bowl, whisk together the yogurt, mayonnaise, 1/2 cup of Parmesan cheese, Worcestershire sauce, anchovy paste, lemon juice, and the remaining olive oil. Add the remaining mustard, garlic, and pepper, whisk until smooth.

Assembly

  • Add the chopped romaine lettuce to the dressing and toss to coat everything well.
  • On individual plates, divide the salad. Top each serving with sliced chicken and croutons, followed by a sprinkle of the remaining Parmesan cheese.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Store the dressing separately until ready to serve. To reheat, use low heat in a skillet or microwave, avoiding lettuce and croutons to keep them crisp.