High Protein Rotisserie Chicken Caesar Salad
A quick and delicious salad combining rotisserie chicken, creamy dressing, and fresh romaine, perfect for busy weeknights.
Ingredients
Dressing
- 1/2 cup plain 2% Greek yogurt Can substitute with plant-based yogurt for a lighter option.
- 1/3 cup finely grated Parmesan Use more for topping if desired.
- 1 tablespoon extra-virgin olive oil
- 4 teaspoons fresh lemon juice Adjust to taste.
- 2 teaspoons Dijon mustard
- 1 teaspoon anchovy paste
- 1 small clove garlic, finely grated
- 1/2 teaspoon freshly ground black pepper
Salad
- 1 1/2 cups shredded cooked chicken breast Can use rotisserie chicken for convenience.
- 12 oz romaine lettuce, chopped About 7-8 cups when chopped.
Instructions
Preparation
- In a mixing bowl, whisk together the Greek yogurt, Parmesan cheese, olive oil, lemon juice, Dijon mustard, anchovy paste, grated garlic, and black pepper until smooth. Adjust the flavor with more lemon juice if needed, and if the dressing is too thick, thin it out with a tablespoon of water.
- Shred the rotisserie chicken into rough strips. It's easier to do this while the chicken is still slightly warm.
- Chop the romaine into wide ribbons, wash, and dry thoroughly.
- Toss the romaine with two-thirds of the dressing until evenly coated. Add the shredded chicken and the remaining dressing, then toss again gently.
- Finish with extra Parmesan on top and serve immediately for the best texture.
Notes
Store leftovers in an airtight container for up to two days in the refrigerator. Keep the dressing separate until you're ready to serve to ensure the romaine stays crunchy. Avoid freezing as the texture of lettuce does not hold up well.