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If you love the bold flavors of a classic Caesar but want a lighter, healthier twist, this Chopped Caesar Salad is for you. With crisp romaine, juicy chicken, crunchy homemade croutons, and a creamy Greek yogurt dressing, it’s a fresh take on a timeless favorite you just can’t miss.
There’s nothing like a really good Caesar salad (or even better- my Chicken Caesar Pasta Salad). This version is not only SO good but it’s also way lighter than traditional Caesar salads, high in protein, and so incredibly satisfying.
It’s a healthier spin on a beloved classic that doesn’t sacrifice flavor. Whip it up for a quick lunch or a satisfying light dinner your whole family will love.
Your New Go-To Chicken Caesar Salad
Here’s why you’ll love it!
- Classic flavors. There’s nothing quite like a good ol’ fashioned Caesar salad, and this version has it all. The nutty parmesan. The creamy Caesar dressing. The crisp romaine lettuce. It all comes together in a symphony of savory flavors, and it’s SO good!
- Lightened up. Most homemade Caesar dressing is a little too mayo-heavy for my taste. This one does have a touch of mayo, but I primarily used Greek yogurt, which lightens the dish without sacrificing flavor.
- Easy and customizable. Swap out the protein, use store-bought croutons, opt for rotisserie chicken or serve it wrapped in a tortilla instead of in a salad bowl. There’s so much you can do with this fresh and flavorful salad!
What You’ll Need
Get yourself to the grocery store and load your cart up with these ingredients. You’ll find exact measurements in the recipe card at the bottom of the page.
Salad Ingredients
- Chicken – I like using thin-sliced chicken breasts or chicken cutlets. Rotisserie chicken is a great time saver! You can also swap in any other protein you like (like shrimp or even my Cheesy Chicken Nuggets).
- Olive oil – You can also use avocado oil instead if you prefer.
- Lemon juice – Freshly squeezed!
- Spices – Garlic powder, salt, onion powder, paprika, and black pepper.
- Romaine lettuce – Crunchy romaine hearts are classic!
- Shaved parmesan cheese – Or shredded.
Crouton Ingredients
- Bread – I like using whole wheat or multigrain bread. Slice it from a loaf, or look for bread that comes in thick slices.
- Extra virgin olive oil – Avocado oil would also work.
- Seasoning – Keep it simple with garlic powder, salt, and pepper (that’s what I usually do), or get a little crazy and add some dried Italian herbs!
Caesar Dressing Ingredients
- Plain Greek yogurt – I recommend using full-fat yogurt for the best texture.
- Mayonnaise – A blend of mayo and Greek yogurt yields the perfect flavor and texture and makes the salad a little healthier/lighter. Feel free to play with the yogurt:mayo ratio to fit your preferences.
- Grated Parmesan cheese – Freshly grated if possible or in the refrigerated section of your store.
- Fresh garlic – Use a microplaner or mince it up super fine.
- Dijon mustard – For the perfect flavor profile.
- Worcestershire sauce – For a savory, umami depth.
- Lemon juice – For a lemon-y brightness that’s a must in Caesar.
- Anchovy paste – The anchovy paste is optional. It’s a more traditional way to go, but some people don’t like the fishy flavor.
- Milk – To thin the dressing.
- Salt + black pepper
Variations
- Try a different protein. Chicken is the classic choice here, but you could totally use roasted salmon, grilled shrimp, or marinated grilled tofu instead! Thinly sliced skirt steak would also be fun!
- Add extra crunch. Add sunflower seeds, sliced almonds or toasted walnuts to this salad for extra crunch and healthy fat.
- Make it a chicken Caesar salad wrap. Wrap it all up in a soft tortilla instead (I’ll usually add a little extra chicken).
How to Make Chopped Chicken Caesar Salad
Time to get cookin’! Here’s a quick look at how to make this easy chopped Caesar salad. Be sure to scroll to the recipe card below for more detailed instructions.
- Brush. Place the chicken on one baking sheet and brush both sides with the olive oil and lemon juice.
- Season and bake. Season the chicken on both sides. Bake for about 20 minutes at 400 degrees. Cool slightly and chop into bite sized pieces.
- Prepare croutons. Slice bread into ~¾” cubes for croutons. Place on a second baking sheet and drizzle evenly with olive oil. Sprinkle with spices. Toss to coat evenly.
- Bake croutons. Bake for 8-12 minutes, tossing half way through to brown evenly. Croutons should be crunchy on the outside with a slight chewiness in the middle.
- Make dressing. Add the ingredients for the dressing to a bowl.
- Combine. Whisk it all together and thin with extra milk if needed.
- Assemble. Add the lettuce, chicken, croutons, parmesan, and dressing to a large bowl.
- Toss and serve. Toss the salad and serve immediately.
My Pro Tip
Tips and Variation Ideas
- Serve ASAP. In order to avoid soggy croutons (and lettuce), I highly recommend serving this salad as soon as possible after dressing it. If you plan on taking it to a potluck or using for meal prep, just keep the dressing and croutons separate until you’re ready to serve.
- Save time (use leftover chicken or rotisserie). If you don’t have time to cook fresh chicken, save some time and use chopped rotisserie chicken or any leftover chicken you have on hand. I often have some of this Thin Sliced Chicken Breast ready to go.
- Keep an eye on the croutons. The croutons will crisp up fast, so keep an eye on them and be sure to toss them halfway through to avoid burning.
- Rest. If time allows, let the chicken rest for 5-10 minutes before cutting it up. It gives the juices time to redistribute throughout the meat for more tender, flavorful bites.
Can I Make This Salad in Advance?
Yes and no. You can roast the chicken, make the croutons, and prep the dressing up to ~3 days in advance. But I wouldn’t put it all together until you’re ready to serve.
Keep in mind that the dressing and chicken each need to be stored in an airtight container in the fridge if you decide to make them ahead. The croutons will be fine at room temperature in a ziplock bag.
More Easy Salad Recipes
If you’ve made and love this Chopped Caesar Salad or any other recipe on my blog, please leave a 🌟 rating and comments below!
Chopped Caesar Salad with Chicken
A lightened up chopped Caesar salad with crisp romaine lettuce, shaved parmesan, homemade croutons and juicy chicken tossed in a light Greek yogurt Caesar dressing.
Ingredients
Salad Ingredients
- 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
- 2 large Romaine lettuce bunches, washed/dried and chopped (about 6 cups chopped)
- 1 cup shaved parmesan cheese
Crouton Ingredients (or use store-bought!)
- 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
Caesar Dressing Ingredients
- 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
Instructions
- Preheat oven to 400 degrees and prepare a baking sheet with parchment paper.
- Mix lemon juice and olive oil in a small bowl with a whisk or fork.
- Place chicken breast on the prepared baking sheet and brush with olive oil and lemon juice on both sides. Sprinkle with garlic powder, onion powder, paprika, salt, and pepper evenly on both sides. Bake for 20 minutes, cool slightly, and chop into ½ inch pieces.
- Slice bread into ~¾” cubes for croutons using a serrated knife. Place on a second baking sheet lined with parchment paper. Drizzle evenly with olive oil (add more if needed) and sprinkle with spices. Toss to coat evenly. Bake for 8-12 minutes, tossing halfway through to brown evenly. Croutons should be crunchy on the outside with a slight chewiness in the middle.
- While the chicken and croutons bake, make the dressing by mixing all dressing ingredients in a small bowl. Set aside.
- Add chopped lettuce, chicken, croutons, and parmesan cheese into a large bowl. Add dressing and toss to coat evenly. Serve immediately.
Notes
To save time, use shredded rotisserie chicken and store-bought croutons.
Nutrition
Serving: 0.25recipe | Calories: 413kcal | Carbohydrates: 14g | Protein: 37g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 100mg | Sodium: 1339mg | Potassium: 744mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6494IU | Vitamin C: 5mg | Calcium: 330mg | Iron: 2mg
Nutrition information is automatically calculated and should only be used as an estimate.
Did you try this recipe?Leave a comment + star rating below!
Food photography by Marie-Catherine Dubé.
