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Skinny Chicken and Avocado Caesar Salad is a fresh take on the classic Caesar, blending lean protein and healthy fats into a vibrant meal. It balances crisp romaine lettuce with creamy avocado and tender baked chicken, all brought together by a tangy Greek yogurt dressing. This salad is perfect for a light lunch or a wholesome dinner, especially when you want something flavorful but not heavy.
I first made this recipe when I wanted a healthier twist on Caesar salad and now it’s a favorite for weekend lunches in our house. The avocado adds such a nice buttery texture that everyone loves.
Ingredients
- Four boneless, skinless chicken breasts: about one and a half pounds for lean protein that stays juicy when baked
- Two cloves fresh garlic: minced for that aromatic punch in the dressing
- Six cups romaine lettuce: chopped to provide the classic crunchy base of any Caesar salad
- Two ripe avocados: sliced for creamy richness and a dose of healthy fats
- Half cup freshly grated Parmesan cheese: to add salty richness, try to get a high-quality block and grate it yourself for best flavor
- Three tablespoons fresh lemon juice: to brighten the dressing with fresh acidity
- Half cup Greek yogurt: as the creamy base that keeps this salad light
- One tablespoon Dijon mustard: for a gentle tang that elevates the dressing
- One teaspoon Worcestershire sauce: which contributes umami complexity to the mix
Step-by-Step Instructions
- Preheat and bake chicken:
- Set your oven to 400 degrees Fahrenheit or two hundred Celsius. Season the chicken breasts liberally with salt and pepper. Place them evenly in a baking dish and bake for about twenty-five to thirty minutes until the internal temperature hits 165 degrees Fahrenheit ensuring they are cooked through yet remain juicy. Allow the chicken to rest before slicing.
- Prepare the dressing:
- Combine Greek yogurt, fresh lemon juice, minced garlic, Dijon mustard, Worcestershire sauce, salt, and pepper in a bowl. Whisk them together until smooth and creamy without lumps. This dressing brings a light yet tangy coating to the salad.
- Assemble the salad:
- In a large bowl toss together the chopped romaine lettuce and avocado slices gently to avoid smashing the avocado. Place the chicken slices on top. Drizzle the dressing over all generously to make sure every bite is flavorful.
- Finish with parmesan:
- Sprinkle freshly grated Parmesan cheese on the salad for the final touch. Serve immediately so the lettuce stays crisp and the avocado fresh.
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My favorite ingredient here is definitely the avocado because it adds that perfect creamy balance to the crisp lettuce. One time while making this for a family picnic, the salad disappeared so fast I hardly got a taste. Everyone raved about how refreshing it was on a warm day.
Storage Tips
If you prepare this salad in advance, store the dressing separately to keep the lettuce and avocado from getting soggy. You can keep the chicken sliced or whole in an airtight container for up to three days in the refrigerator. For the freshest experience, add avocado slices just before serving to prevent browning.
Ingredient Substitutions
You can swap the chicken breasts for grilled shrimp or tofu to make this vegetarian or pescatarian. If you do not have Dijon mustard, a bit of yellow mustard or even a splash of honey mustard will work but alter the flavor slightly. For a dairy-free option, omit Parmesan cheese or try a nut-based cheese alternative.
Serving Suggestions
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Pair this salad with a crusty whole grain roll or serve alongside a bowl of hearty soup for a complete meal. It also works wonderfully as a filling for whole wheat wraps for a portable lunch option. Add freshly cracked black pepper or a dash of chili flakes if you like a hint of heat.
Frequently Asked Questions
- → What is the best way to cook the chicken?
Baking the chicken breasts at 400°F for 25-30 minutes until reaching an internal temperature of 165°F ensures juicy, tender meat.
- → How can the dressing be made creamier?
Using full-fat Greek yogurt and thoroughly whisking it with garlic, lemon juice, Dijon mustard, and Worcestershire sauce creates a smooth, creamy dressing.
- → Can I substitute another type of lettuce?
Romaine works best for its crispness, but you could try sturdy greens like butter lettuce or kale for a different texture.
- → How should the avocado be prepared?
Use ripe avocados sliced just before serving to maintain creaminess and avoid browning.
- → What can I serve this salad with?
This hearty salad pairs well with crusty bread or a light soup for a balanced meal.
- → Is this salad suitable for meal prep?
Yes, keep avocado and dressing separate until serving to maintain freshness and texture.