Chicken salad and caesar salad just had a baby…and it’s the most delicious thing I’ve ever eaten. This Caesar Chicken Salad has shaved brussels sprouts instead of romaine for extra staying power, juicy shredded chicken and a creamy greek yogurt caesar dressing. Add in toasted pine nuts, celery, and parmesan, and you’ve got a high-protein meal prep lunch that’s truly so satisfying.
I feel so at home when developing a new chicken salad recipe. It’s a familiar territory that’s become a weirdly large part of my life in the last year…and I’m not mad about it. Since the last time I posted a chicken salad recipe, the seasons have changed and we are wayyy overdue for a new winter flavor variation! Therefore, I present to you my caesar chicken salad…not to be confused with it’s cousin chicken caesar salad.
This recipe is loosely inspired by a chicken caesar salad, but in a creamy meal-preppable format. The base is made from a combination of protein-rich greek yogurt & flavorful caesar dressing, then it gets tossed with shredded chicken, shaved brussels sprouts, pine nuts, celery and parmesan. The brussels sprouts hold up way better than romaine, making this one great to enjoy all week long!
It’s high in protein and healthy fats, so easy to make with just a handful of ingredients, and truthfully might be one of my favorite chicken salad variations to date. I hope you add this caesar chicken salad to your meal prep rotation, and let me know what flavor combos you want to see next!! It’s always chicken salad season around here.
Why You’ll Love this Easy Caesar Chicken Salad
- It’s everything you love about a caesar salad, but in a creamy meal-preppable format.
- This caesar chicken salad is high in protein and healthy fats, plus sneaks in some veggies.
- It’s made with a handful of simple ingredients!
- This recipe is ready in under 30 minutes, with minimal effort.
- There’s no mayo required here!
- It’s the perfect healthy meal prep lunch that you won’t get sick of.
What You Need to Make this Caesar Chicken Salad
- Boneless, Skinless Chicken Breast: I prefer to boil mine and then shred it, but you could also substitute rotisserie chicken or canned chicken for convenience.
- Pine Nuts: Although not traditionally in caesar salad, I think they’re a lovely addition! We will first toast them up in a dry pan, then add them into the chicken salad for a bit of crunch, healthy fats and other micronutrients.
- Greek Yogurt: The base of this chicken salad is full-fat plain Greek yogurt or skyr, which boosts the protein & adds probiotics!
- Caesar Dressing: I highly recommend the Primal Kitchen caesar dressing which is not only made with incredible ingredients but is truly one of the best store-bought ones I’ve tried. You can use my code NEWYEAR for 25% off their website.
- Lemon Zest: To add even more bright, tangy flavor to this caesar chicken salad.
- Brussels Sprouts: Feel free to buy them pre-shredded or use a mandolin or knife to shred the brussels sprouts yourself. These hold up way better than romaine would, and are the perfect winter touch!
- Celery: Finely diced celery adds a refreshing crunch to the caesar chicken salad.
- Parmesan Cheese: No caesar salad is complete without plenty of parmesan (or parmigiano reggiano which is even better). Shaved is the way to go here!
- Kosher Salt & Black Pepper: Season to taste.
How To Make this Caesar Chicken Salad (No Mayo)
Boil the Chicken:
First, add chicken breasts to a medium pot and season with kosher salt & black pepper. Cover with at least 1″ of water and bring to a boil. Once boiling, cover with a lid, reduce heat to low and let simmer for about 15-20 minutes, or until internal temperature reaches 165F. The timing will vary slightly depending upon how large/thick your chicken breasts are.
Toast the Pine Nuts:
Meanwhile, add pine nuts to a small pan and bring it up to medium-low heat. Stir often, until they’re golden and fragrant, about 3-5 minutes. Remove from pan immediately, and spread out on a plate or tray to cool down completely.
Shred the Chicken:
Next, transfer cooked chicken to a large bowl, or the bowl of a stand mixer and shred it. Alternatively, you can use 2 forks to shred it, but I like the mixer method because it’s quicker!
Mix Together Caesar Chicken Salad:
In another large bowl, whisk together the greek yogurt, caesar dressing and lemon zest until combined. Then, add in the shredded chicken, shaved brussels sprouts, celery and parmesan. Use a spatula to stir until everything is coated in the dressing. Taste and add kosher salt & black pepper as needed.
Let Chill & Enjoy:
Finally, place the caesar chicken salad in the fridge until it has cooled down and the flavors have melded together. Enjoy!
Can I Use Rotisserie Chicken or Canned Chicken Instead?
Absolutely! I typically go with the boiling method for chicken because it’s quick and cost effective, but if you’re in a rush you can substitute shredded rotisserie chicken or canned chicken. 1 pound of raw chicken breast yields about 2.5 cups of shredded chicken, so that’s how much rotisserie or canned chicken you would want to substitute.
Substitution FAQS:
- How can I make this recipe dairy free? The Primal Kitchen caesar dressing is already dairy-free so all you have to do is substitute your favorite thick, non-dairy yogurt (or use mayonnaise instead) and either omit the parmesan cheese or substitute it with a vegan brand.
- Can I use romaine instead of brussels sprouts? Although romaine is the more traditional choice in caesar, it doesn’t hold up well when making this for meal prep so I strongly recommend using brussels sprouts! They’re thinly shaved, so you might even love them more than you usually do.
- What are some good substitutes for pine nuts? You can certainly use slivered almonds, cashews or even pumpkin seeds (pepitas) instead.
What Should I Serve with this Caesar Chicken Salad?
This Caesar Chicken Salad is great eaten by the spoonful, but can also be transformed into a more hearty, filling meal by stuffing it inside of a wrap or placing it onto some toasted whole wheat bread. If you’re gluten free, it’s also yummy paired with a side of potatoes or sweet potatoes! The options are endless here 🙂
How Should I Store Leftovers?
This Caesar Chicken Salad should be stored in an airtight container in the fridge, and will stay good for about 3-4 days. You may notice that it separates a bit, so just give it a quick stir before enjoying the leftovers!
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Chicken Salad Recipes?
- Honey Mustard Chicken Salad
- Bacon Avocado Chicken Salad
- Curried Chicken Salad with Grapes
- Greek Tzatziki Chicken Salad
- Cranberry and Pecan Chicken Salad
- Southwestern Chicken Salad
Caesar Chicken Salad
Equipment
- small pan
- medium pot with lid
- hand or stand mixer
- 2 large bowls
- whisk
- spatula
Ingredients
- 1 lb boneless, skinless chicken breast
- kosher salt & black pepper to taste
- ⅓ cup pine nuts
- ¾ cup full-fat plain greek yogurt
- ½ cup Primal Kitchen Caesar Dressing
- zest from 1 small lemon
- 1 ½ cups shaved brussels sprouts (4.5oz)
- ½ cup finely diced celery
- ⅓ cup shaved parmesan cheese (1oz)
Instructions
- First, add chicken breasts to a medium pot and season with kosher salt & black pepper. Cover with at least 1" of water and bring to a boil. Once boiling, cover with a lid, reduce heat to low and let simmer for about 15-20 minutes, or until internal temperature reaches 165F. The timing will vary slightly depending upon how large/thick your chicken breasts are.1 lb boneless, skinless chicken breast, kosher salt & black pepper
- Meanwhile, add pine nuts to a small pan and bring it up to medium-low heat. Stir often, until they're golden and fragrant, about 3-5 minutes. Remove from pan immediately, and spread out on a plate or tray to cool down completely.⅓ cup pine nuts
- Next, transfer cooked chicken to a large bowl, or the bowl of a stand mixer and shred it. Alternatively, you can use 2 forks to shred it, but I like the mixer method because it's quicker!
- In another large bowl, whisk together the greek yogurt, caesar dressing and lemon zest until combined. Then, add in the shredded chicken, shaved brussels sprouts, celery and parmesan. Use a spatula to stir until everything is coated in the dressing. Taste and add kosher salt & black pepper as needed.¾ cup full-fat plain greek yogurt, ½ cup Primal Kitchen Caesar Dressing, zest from 1 small lemon, 1 ½ cups shaved brussels sprouts, ½ cup finely diced celery, ⅓ cup shaved parmesan cheese, kosher salt & black pepper
- Finally, place the caesar chicken salad in the fridge until it has cooled down and the flavors have melded together. Enjoy!
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
What’s the serving size for it to be 337 calories?
Hi Paula, I don’t have an exact measurement for each serving, but it’s about 5 servings total, with each of them being roughly 337 calories.