This Green Goddess Caesar Salad with rotisserie chicken is fresh, creamy, and herby. Made healthier with Greek yogurt, it’s high-protein, super satisfying, and great for meal prep.
Green Goddess Caesar Salad
When making this Green Goddess Chicken Caesar Salad, I started with my go-to yogurt Caesar dressing and blended in fresh parsley, dill, and basil to give it that bright, green goddess vibe. It’s lighter than a traditional Caesar but still delivers that rich, tangy flavor you expect. For protein, I keep it easy with rotisserie chicken, making it perfect for busy days when you want something quick but satisfying. Crisp romaine, crunchy cucumbers, shaved Parmesan, and peppery radishes add lots of texture and freshness. I skipped the croutons to keep it lighter and let all those flavors shine.
Why You’ll Love This Recipe
This chicken salad recipe combines the bright, herby flavors of green goddess dressing with the savory, creamy notes of Caesar dressing. The final result is a healthy salad that’s lighter but still delicious.
- Two classics in one: Caesar and Green Goddess combine for a fresh twist
- Satisfying, high-protein salad with 55 grams of protein
- Lighter, brighter dressing: The same flavors you love but without mayonnaise or eggs.
Ingredients You’ll Need
Here’s a rundown of the ingredients for this easy green goddess Caesar salad recipe. First, let’s talk about the dressing! See the recipe card below for the exact measurements.
Green Goddess Caesar Dressing
- Parmigiano Reggiano: Good-quality cheese is a must in this recipe. Grate some for the dressing, and slice some for the salad.
- Lemon Juice brightens it up.
- Flavor: Garlic for a bold, savory note and Dijon for tanginess.
- Anchovies are a classic ingredient in Caesar dressing, and I don’t recommend skipping them.
- Extra Virgin Olive Oil: I substituted Greek yogurt for the oil, so you won’t need much.
- Fat-free Greek Yogurt gives it a creamy texture and more protein.
- Herbs: It wouldn’t be a “green goddess” without the herbs! Use fresh parsley, basil, and dill.
Chicken Caesar Salad
- Romaine Lettuce for crisp greens that hold up to the thicker dressing.
- Rotisserie Chicken: Use any type of chicken, but store-bought rotisserie chicken is a great shortcut. If you want to cook the chicken, try my Air Fryer Rotisserie Chicken or Air Fryer Chicken Breasts.
- Vegetables: Sliced cucumbers and watermelon radishes for extra crunch and nutrition.
- Parmigiano Reggiano: Use a vegetable peeler to create long, ribbon-like slices of Parm.
- Freshly Ground Black Pepper for serving.
How to Make Green Goddess Caesar Salad
Lightly drizzle the dressing over the salad to prevent the lettuce from getting soggy. You can always add more, but it’s hard to take it off. See the recipe card at the bottom for printable directions.
- Make the green goddess Caesar dressing: Puree the grated cheese, lemon juice, garlic, mustard, and anchovies in a food processor. Then, add the remaining dressing ingredients and blend again. If you don’t have a food processor, use a small blender.
- Make the salad: Add the romaine to a large bowl and top with chicken, cucumbers, and radishes. Drizzle with the dressing, and garnish with herbs, Parm, and black pepper.
Variations & Tips
- Cheese options: Swap Parmigiano Reggiano for Pecorino Romano. You could also use regular Parmesan, which will be cheaper than Parmigiano. For the best flavor, buy a wedge and grate it at home. You just don’t want to use the powdered cheese that comes in a plastic container.
- Not sure about anchovies? I encourage you to try them if you haven’t before. Once blended with other ingredients, they won’t taste overly fishy. If you’d rather use anchovy paste, use 1 teaspoon.
- Herb tips: Always use fresh herbs for the dressing–dried herbs won’t work. If you need to substitute, chives or tarragon would be good options.
- Protein swaps: Replace chicken with salmon or shrimp.
- Dairy-free and vegan Caesar: Add the 3 herbs to this vegan Caesar dressing recipe, and omit the chicken and Parmesan. If you only need to make the dressing vegetarian, replace the anchovies with miso paste or vegetarian Worcestershire sauce.
- Greens: Switch out romaine with little gem lettuce.
- Can’t find watermelon radishes? Use regular. Or if you don’t like radishes, try it with avocado, cherry tomatoes, or sugar snap peas.
- Add some crunch: Make homemade croutons with leftover bread like sourdough, whole-grain, or a baguette, or buy them from the grocery store.
Storage
The dressing and chicken will last for up to 4 days in the fridge. Here’s how to pack everything for meal prep.
- Store the dressing in one container, the lettuce and veggies in another, and the chicken and cheese in a separate container.
- Assemble your salad right before serving.
More High-Protein Salad Recipes You’ll Love
For more lunch and dinner ideas, try one of these protein-packed salad recipes or my Skinnytaste High Protein cookbook to inspire your next meal!
Yield: servings
Serving Size: 1 salad
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In the bowl of a food processor add the cheese, the lemon juice, garlic clove, mustard and the anchovies. Turn the machine on and let it run for 15 to 20 seconds. Add the oil, yogurt, parsley, dill & basil, and let the machine run for another 15 to 30 seconds. Reserve.
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Build salad with romaine at the base; add pulled rotisserie chicken, cucumber slices & radish. Drizzle with green goddess caesar.
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Top salad with extra bits of herbs, slices of Parmigiano Reggiano & freshly cracked black pepper to taste.
Last Step:
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Watermelon radish are in season from fall through late winter and early spring.
Use a peeler to create the long, ribbon-like slices of Parmigiano to top the salad.
Serving: 1 salad, Calories: 432 kcal, Carbohydrates: 12 g, Protein: 55 g, Fat: 17.5 g, Saturated Fat: 5.5 g, Cholesterol: 138 mg, Sodium: 559 mg, Fiber: 3 g, Sugar: 4 g
