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Post Pregnancy Weight Loss: Workout Vs Diet
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What I wish I knew as a new Registered Dietitian Nutritionist
Starting out your career in dietetics can feel nerve-wracking, scary, and complicated at times, but working to find the opportunities to continue learning, expand your skills, and combat imposter syndrome can help you tackle challenges that come your way! Join Jessica, Kaitlyn, and Lauren as they talk about some of the things they wish they knew earlier in their career as dietitians including how to approach job applications, integrating into the interdisciplinary care team, and continued education.
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Green Goddess Caesar Salad with Chicken
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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.
-
Top salad with extra bits of herbs, slices of Parmigiano Reggiano & freshly cracked black pepper to taste.
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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
What’s the Best Cheese You Can Eat?
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Greek Yogurt Chicken Marinade
Greek Yogurt Chicken Marinade
This Greek Yogurt Chicken Marinade yields chicken that’s tender, juicy, and packed with bright, herby flavor. All you need are simple ingredients like lemon, garlic, and pantry spices!
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Greek yogurt marinade is the remedy for dry chicken!
Greek yogurt is one of my favorite ingredients for cooking. And now, it’s one of my favorite ingredients for a chicken marinade!
This Greek yogurt chicken marinade tenderizes the chicken, locks in moisture to keep it juicy, and helps the seasonings soak in so every bite is full of flavor (not just the outside!).
Here’s what you get with this super simple marinade:
- Ultra Tender Chicken. The acid in the yogurt naturally tenderizes any cut of chicken, making it perfectly juicy.
- Big Flavor from Simple Ingredients. Yogurt adds a nice tang, with garlic, lemon, herbs, and spices playing key supporting roles. Think: ALL the Mediterranean vibes. (Psst—if Mediterranean food is your jam, try my Greek Chicken too.)
- Cook It Any Way You Like It. Once you’ve marinated your chicken, you can grill it, air fry it, or bake it. I have instructions for each option in the recipe card below!
Ingredients and Substitutions
You’ll find the full list of ingredients in the printable recipe card, but here are some notes to keep in mind.
- Chicken. Breasts or thighs both work. Thighs are a bit juicier, but breasts stay tender thanks to the yogurt.
- Greek Yogurt. Use plain yogurt—because vanilla chicken just isn’t it.
- Garlic. We add LOTS of garlic to this marinade, but the lemon helps mellow it so you get its savoriness without the bite.
- Olive Oil. Adds richness and helps the marinade coat the chicken evenly.
- Lemon. You’ll need the juice and if you’d like, you can add the zest too. Lemon zest has a different flavor than the juice; bright and fragrant, without the acidity.
- Seasonings. Dried oregano, thyme, kosher salt, paprika, and ground cumin.
Step-By-Step Instructions
Prepare the Chicken (photo 1). If you’re using chicken breasts, pound them to an even thickness. (This helps them cook evenly.) Trim off any excess fat.
Make the Marinade (photo 2). In a large bowl or ziptop bag, whisk together all of the marinade ingredients.
Marinate (photo 3). Add the chicken and turn to coat. Cover and refrigerate for at least 2 hours or up to 24 hours.
Bring to Room Temperature and Cook (photo 4). Remove the chicken from the refrigerator about 20 minutes before cooking, then cook as desired. ENJOY!
What to Serve with Greek Yogurt Chicken
- Rice or Other Grains. Lemon Rice would be perfect, or use quinoa or farro for a heartier option.
- Roasted Vegetables. Like Perfect Roasted Asparagus with a squeeze of lemon.
- Salad. Slice this chicken and add it to this Mediterranean Salad.
- Pitas. Serve it with pita bread and my Homemade Hummus Recipe.
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Greek Yogurt Chicken Marinade
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This easy Greek yogurt chicken marinade tenderizes the meat while adding bright, tangy Mediterranean flavor, making every bite delicious!
Servings 3 -4 servings
Calories 375kcal
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- ½ cup plain Greek yogurt
- 4 cloves garlic minced or pressed
- 2 tablespoons extra-virgin olive oil
- Juice of 1 small lemon add zest to make it extra lemony
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- ½ teaspoon ground cumin
Instructions
-
If using chicken breasts, gently pound them into an even thickness (I like to lay a sheet of plastic wrap on top to keep things tidy). Trim the chicken of any excess fat.
-
In a large bowl or ziptop bag, combine the yogurt, garlic, oil, lemon juice (if also using zest, zest it right over the bowl first), oregano, thyme, salt, paprika, and cumin.
-
Add the chicken and turn to coat. Refrigerate and let marinate for at least 2 hours or up to 24 hours.
-
When ready to cook, remove from the refrigerator and let stand at room temperature for 20 minutes to take off the chill.
-
TO GRILL: Cook chicken over high heat until charred in spots and the internal temperature reaches 160 to 165ºF on an instant read thermometer, flipping halfway through, about 8 to 12 minutes total for breasts or thighs or 4 to 8 minutes for tenders. Do not overcook!
-
TO BAKE: Arrange the chicken in a single layer in a foil- or parchment-lined baking dish large enough to hold it comfortably without the chicken touching. Bake the chicken in a 425ºF oven until it reaches 160 to 165ºF on an instant read thermometer inserted at the thickest part. Don't overcook! For breasts you will need about 14 to 16 minutes (for small/medium breasts that are about 6 to 7 ounces), 16 to 20 minutes (for medium/large breasts that are 8 to 10 ounces), or 20 to 25 minutes (for larger breasts). Bake thighs or tenders for 15 to 20 minutes.
-
TO AIR FRY: Preheat the air fryer to 375°F. Lightly coat the basket with nonstick spray. Arrange the chicken in a single layer (cook in batches if needed). Air fry for 10 to 14 minutes, flipping halfway through, until the chicken reaches 165°F. Let rest for a few minutes before serving.
Notes
- TO STORE: Refrigerate cooked chicken in an airtight container for up to 4 days.
- TO REHEAT: Warm gently in the microwave or oven until heated through.
- TO FREEZE: Freeze cooked chicken for up to 3 months. Thaw overnight before reheating.
Nutrition
Serving: 1(of 3) | Calories: 375kcal | Carbohydrates: 4g | Protein: 52g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 147mg | Sodium: 1053mg | Potassium: 943mg | Fiber: 1g | Sugar: 1g | Vitamin A: 438IU | Vitamin C: 4mg | Calcium: 88mg | Iron: 2mg
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