High-Protein Chicken Caesar Salad
Method
Cut the whole grain bread into small cubes. Toast them in a dry nonstick skillet or air fryer for 3–5 minutes, stirring occasionally, until crisp and golden.
Slice the cooked chicken breast into thin strips or bite-sized pieces.
Chop the romaine lettuce and halve the cherry tomatoes. Place them in a large salad bowl.
In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, minced garlic, salt, and black pepper until smooth and creamy.
Add the sliced chicken to the vegetables and drizzle the dressing over the salad.
Gently toss until all the ingredients are evenly coated with the dressing.
Sprinkle the reduced-fat Parmesan over the salad and top with the homemade croutons just before serving to keep them crisp.
For an authentic Caesar flavor without extra calories, add a teaspoon of Worcestershire sauce or a pinch of anchovy paste to the dressing. Always add the croutons at the last moment so they stay perfectly crunchy and provide a delicious contrast to the creamy dressing.
Nutrition Facts
Per serving
