Skinny Chicken and Avocado Caesar Salad
Skinny Chicken and Avocado Caesar Salad
The Concept
All the bold, punchy satisfaction of a Caesar with a dramatically lighter dressing built on Greek yogurt instead of mayo and egg yolk. Still deeply savory, still anchovy-forward, still unmistakably Caesar — just clean and bright.
Ingredients
For the Chicken:
- 2 chicken breasts, grilled or pan-seared (seasoned simply with salt, pepper, garlic powder, lemon)
For the Skinny Caesar Dressing:
- ½ cup plain Greek yogurt (full-fat gives better texture)
- 2 anchovy fillets, minced to a paste
- 2 garlic cloves, grated
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 3 tbsp finely grated Parmesan
- 2 tbsp olive oil
- Salt and cracked black pepper
- Water to thin, 1 tbsp at a time
For the Salad:
- 2 large heads romaine, inner leaves only, chopped
- 2 ripe avocados, sliced
- ½ cup shaved Parmesan
- 1 cup whole grain or seeded croutons (or omit for lower carb)
- Cherry tomatoes (not traditional, but excellent here)
- Fresh flat-leaf parsley
- Lemon wedges
Method
Step 1 — Dressing: Whisk together Greek yogurt, minced anchovies, garlic, lemon juice, Dijon, Worcestershire, Parmesan, and olive oil until completely smooth and creamy. Add water one tablespoon at a time until pourable but still thick and coating. Season generously with salt and pepper.
Step 2 — Cook the Chicken: Season chicken well and cook using your preferred method — grill gives the best flavor here. Slice into strips.
Step 3 — Assemble: Toss romaine with the dressing until every leaf is well coated. Transfer to a wide platter. Lay avocado slices along one side. Fan chicken slices across the center. Add cherry tomatoes if using. Scatter croutons and shaved Parmesan generously over the top. Finish with parsley and a squeeze of lemon.
Chef's Note: The Greek yogurt dressing is actually tangier and brighter than the traditional version. Many people prefer it once they try it. Make it a day ahead — the garlic deepens overnight.
