This Caesar Chicken Salad is next-level delicious! Shredded chicken gets tossed with a lighter, garlicky Caesar yogurt dressing, all piled on crispy sourdough toast. It’s creamy, crunchy, and incredibly easy to make.
Why You’ll Love This Caesar Chicken Salad Recipe
Nobody likes a sad desk salad, and this Caesar chicken salad is anything but sad. It packs all the punch of a classic Caesar salad into a creamy, delicious chicken salad that’s surprisingly light but super satisfying.
The highlight of this dish is undoubtedly the garlicky, homemade Caesar dressing. We use creamy yogurt for a healthier twist on the classic, without sacrificing any of the flavor. Great for meal prep, I love making a big batch at the beginning of the week and enjoying it for lunch or dinner all week long. Just grill, boil, or roast your chicken ahead of time, then toss everything together when you’re ready for a quick lunch or dinner.
If you’re after more chicken salad recipes, my Air Fryer Hot Honey Chicken Summer Salad and Grilled Chicken and Peach Salad are definitely worth a try!
Ingredients
- Plain Greek yogurt: This creates a deliciously tangy and creamy dressing with less fat.
- Light mayonnaise: Adds richness and that classic Caesar dressing flavor.
- Parmesan cheese: For that essential salty, nutty taste.
- Fresh lemon juice: A little lemon juice gives the homemade dressing some freshness and zing.
- Spicy Dijon mustard: Gives the dressing a little kick.
- Worcestershire sauce: Adds a bit of savory, umami depth.
- Garlic: For that signature garlicky bite.
- Olive oil: Helps bring the dressing together.
- Kosher salt & black pepper: To taste.
- Shredded cooked chicken: I used rotisserie chicken here, but you could also cook chicken breasts or thighs beforehand or use leftover chicken.
- Red onion & celery: For a bit of crunch and fresh flavor.
- Fresh parsley: Adds a touch of freshness and color.
- Sourdough bread slices: Perfect for making croutons or serving on the side.
- Lettuce leaves: I prefer romaine lettuce, but you can use any lettuce you’d like!
Want some extra crunch?
If you’re like me and love a good crunch, then you can’t go wrong by adding a handful of crunchy croutons on top of your salad. They add just the right amount of texture and flavor to take this dish to the next level. I recommend whole-grain croutons to keep things nutritious.
How to Make My Caesar Chicken Salad
Step 1: Make the Dressing
In a bowl, whisk yogurt, mayo, Parmesan, lemon juice, Dijon, Worcestershire, and garlic. Now whisk in olive oil, then water (if needed) until pourable but still creamy. Season with salt and pepper.
Making this ahead?
If you’re packing this for lunch, keep the dressing separate and toss it in just before serving to prevent the croutons from getting soggy.
Step 2: Toss the Chicken Salad
In a large bowl, combine shredded chicken, celery, onion, parsley, and Parmesan. Add ½–⅔ of the dressing and toss until coated. Feel free to add more dressing to taste.
Step 3: Assemble & Serve
On a warm toast, arrange the lettuce leaves, then pile the chicken Caesar mixture on top. Top with shaved Parmesan and black pepper before serving. Enjoy!
Storage Suggestions
Store your Caesar chicken salad in an airtight container in the refrigerator for up to 3-4 days. When ready to eat, give it a quick stir and serve chilled.
What to Serve with Caesar Chicken Salad
Serving your chicken salad over toast isn’t a must. You can enjoy it over a bed of lettuce, in a wrap, or even as a dip with your favorite veggies.
If you want to stick with the toast, you could also serve it alongside something fresh, like this tasty Tossed Caprese Salad. Prefer something cozier? A bowl of my Instant Pot Creamy Tomato Basil Soup would be the perfect match.
PrintRecipe
Healthy & Creamy Caesar Chicken Salad
- Total Time: 15 minutes
- Yield: 4 servings
Description
Level up your lunch with this healthy Caesar Chicken Salad! Creamy yogurt dressing meets shredded chicken on crispy sourdough for the ultimate texture-and-flavor combo.
Ingredients
For the Dressing:
- ½ cup plain Greek yogurt
- 2 tablespoons light mayonnaise
- 2 tablespoons finely grated Parmesan
- 2 tablespoons fresh lemon juice
- 1 teaspoon spicy Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 small garlic clove, finely chopped
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
For the Chicken Salad:
- 2 cups shredded cooked chicken (I used rotisserie chicken)
- ½ cup finely diced red onion
- ½ cup finely diced celery
- ¼ cup finely grated Parmesan
- 2 tablespoons finely chopped parsley
For Serving:
- Sourdough bread slices
- Lettuce leaves
Instructions
- In a bowl, whisk yogurt, mayo, Parmesan, lemon juice, Dijon, Worcestershire, and garlic. Whisk in olive oil, then water (if needed) until pourable but still creamy. Season with salt and pepper.
- In a large bowl, combine shredded chicken, celery, onion, parsley, and Parmesan. Add ½–⅔ of the dressing and toss until coated. Add more dressing to taste.
- On a warm toast, arrange the lettuce leaves, then pile the chicken Caesar mixture on top. Top with shaved Parmesan and black pepper and serve.
Notes
- For extra crunch, add a handful of crushed whole-grain croutons on top.
- If packing for lunch, keep the dressing separate and toss just before serving to keep the toasts crisp.
- Prep Time: 15 minutes
- Category: Lunch & Dinner
- Cuisine: American
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