This Skinny Chicken and Avocado Caesar Salad delivers all the satisfying flavors of a traditional Caesar with a healthy, modern twist. By using Greek yogurt in the dressing and adding lean chicken breast and creamy avocado, this salad provides a protein-packed, refreshing meal that’s both delicious and nourishing. Crispy ciabatta croutons and a hint of parmesan complete this lighter version of a favorite, making it perfect for lunch or dinner.
Ingredients
Salad
- ½ loaf ciabatta, sliced
- 1 lb chicken breast fillets, skinless and boneless, halved horizontally (to make 4 fillets)
- 1 tablespoon garlic powder
- 2 tablespoons dried parsley flakes
- Pinch of salt
- 7 oz shortcut bacon, cut into strips
- 2 large eggs, boiled (soft or hard), sliced
- 2 heads of baby romaine lettuce, thoroughly rinsed and dried
- 1 medium avocado, sliced
- ½ cup shaved parmesan cheese
Dressing
- ⅔ cup Greek yogurt
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 2 anchovy fillets, finely chopped (or substitute with 2 tablespoons finely chopped black olives and 1 teaspoon fish sauce)
- Juice of ½ large lemon
- 3 tablespoons freshly grated parmesan cheese
- Salt and pepper, to taste
Instructions
- Prepare the Croutons: Preheat the oven to 375°F (190°C). Arrange the ciabatta slices on a baking sheet, drizzle with olive oil (optional), and toast for 10 minutes or until golden and crisp. Set aside to cool.
- Cook the Chicken: Season the chicken fillets with garlic powder, parsley flakes, and a pinch of salt. In a skillet over medium heat, cook the chicken for 4–5 minutes on each side until golden and cooked through.
- Cook the Bacon: In the same skillet, cook the bacon strips until crisp. Move to a plate lined with paper towels to absorb any excess oil.
- Prepare the Dressing: In a bowl, mix Greek yogurt, olive oil, crushed garlic, chopped anchovies (or olives and fish sauce if using), lemon juice, grated parmesan, and season with salt and pepper. Stir until well combined.
- Assemble the Salad: In a large bowl or on a serving platter, arrange the lettuce leaves, sliced chicken, bacon, boiled eggs, and avocado. Add the toasted ciabatta croutons and sprinkle with shaved parmesan.
- Dress and Serve: Drizzle the dressing over the salad just before serving, tossing lightly to combine. Enjoy!
Conclusion
This Skinny Chicken and Avocado Caesar Salad is a fresh, protein-rich version of a classic, offering a balance of creamy, crunchy, and savory elements. With a lighter Greek yogurt dressing and wholesome ingredients, it’s a great choice for a healthful and satisfying meal.
Skinny Chicken and Avocado Caesar Salad – A Lighter Twist on a Classic
A healthier Caesar salad with grilled chicken,creamy avocado, and a light Greek yogurt dressing, perfect for a nutritiouslunch or dinner.
Ingredients
Salad
- ½ loaf ciabatta sliced
- 1 lb chicken breast fillets skinless and boneless, halved horizontally (to make 4 fillets)
- 1 tablespoon garlic powder
- 2 tablespoons dried parsley flakes
- Pinch of salt
- 7 oz shortcut bacon cut into strips
- 2 large eggs boiled (soft or hard), sliced
- 2 heads of baby romaine lettuce thoroughly rinsed and dried
- 1 medium avocado sliced
- ½ cup shaved parmesan cheese
Dressing
- ⅔ cup Greek yogurt
- 1 tablespoon olive oil
- 2 cloves garlic crushed
- 2 anchovy fillets finely chopped (or substitute with 2 tablespoons finely chopped black olives and 1 teaspoon fish sauce)
- Juice of ½ large lemon
- 3 tablespoons freshly grated parmesan cheese
- Salt and pepper to taste
Instructions
- Prepare the Croutons: Preheat the oven to 375°F (190°C). Arrange the ciabatta slices on a baking sheet, drizzle with olive oil (optional), and toast for 10 minutes or until golden and crisp. Set aside to cool.
- Cook the Chicken: Season the chicken fillets with garlic powder, parsley flakes, and a pinch of salt. In a skillet over medium heat, cook the chicken for 4–5 minutes on each side until golden and cooked through.
- Cook the Bacon: In the same skillet, cook the bacon strips until crisp. Move to a plate lined with paper towels to absorb any excess oil.
- Prepare the Dressing: In a bowl, mix Greek yogurt, olive oil, crushed garlic, chopped anchovies (or olives and fish sauce if using), lemon juice, grated parmesan, and season with salt and pepper. Stir until well combined.
- Assemble the Salad: In a large bowl or on a serving platter, arrange the lettuce leaves, sliced chicken, bacon, boiled eggs, and avocado. Add the toasted ciabatta croutons and sprinkle with shaved parmesan.
- Dress and Serve: Drizzle the dressing over the salad just before serving, tossing lightly to combine. Enjoy!