This Chopped Chicken Caesar Salad with Greek Yogurt Dressing is a high protein and high fiber take on your standard caesar salad. While it is by no means traditional it is absolutely delicious. Cabbage, celery and crispy chickpeas up the fiber content in this salad and the greek yogurt dressing adds additional protein. Also, since it is a no lettuce salad it won't get soggy so it is ideal for meal prep.
I love a good salad recipe. For more yummy salad recipes try sushi tuna salad, mediterranean cabbage salad or my crunchy cucumber salad.
If you're looking for ways to use up the rest of the cabbage head try my miso cabbage soup.
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Why you'll love this high protein cabbage caesar salad
- Simple + approachable. Crispy rice, baked chicken, and fresh chopped veggies come together with a short list of pantry-friendly ingredients for an easy, no-fuss meal.
- Bold, balanced flavors. Briny olives, tangy feta, and sun-dried tomatoes are balanced by a creamy hummus dressing that ties everything together.
- High in protein + fiber. Chicken, cabbage, and crispy rice make this salad filling, satisfying, and nutrient-dense without feeling heavy.
- Meal prep friendly. The sturdy cabbage base holds up well in the fridge, making this perfect for make-ahead lunches or quick weeknight dinners.
Ingredients
- Chicken breasts – the high protein base of the salad
- Olive oil – helps the chicken and chickpeas crisp + adds richness to the dressing
- Salt + black pepper – enhances overall flavor
- Garlic powder – adds savory depth
- Onion powder – rounds out the seasoning
- Chickpeas – roasted until crispy for crunch + added fiber
- Greek yogurt – creamy, high-protein base for the dressing
- Fresh grated parmesan – salty, nutty richness
- Capers – briny, umami punch
- Garlic – bold, classic Caesar flavor
- Dijon mustard – adds tang + helps emulsify the dressing
- Lemon juice – brightens and balances the richness
- Green cabbage – crunchy base that holds up beautifully
- Celery – fresh, crisp texture throughout
- Fresh basil – fresh, herby finish
See the recipe card for full information on ingredients and quantities.
Substitutions
- Greek yogurt: A thick dairy free yogurt can work as a substitute.
- Parmesan : Pecorino Romano would be tasty or you could use nutritional yeast if you can't have dairy.
- Capers: 1–2 anchovy fillets for a more traditional Caesar flavor.
- Cabbage: Shredded brussels sprouts would be a good sub.
- Basil: Fresh parsley also works/
Step-by-Step Instructions
Step 1
Season and bake chicken and chickpeas.
Step 2
Blend dressing.
Step 3
Toss together salad.
Step 4
Serve and enjoy.
Storage instructions
Store leftovers in an airtight container in the fridge for up to 5 days.
Recipe Pro-Tips
Use a thermometer for the chicken. Pull it right at 165°F to keep it juicy and easy to shred.
Finely chop the cabbage and celery. Smaller pieces allow the dressing to infiltrate more and make the salad so much tastier.
Use a good quality greek yogurt. I always recommend grass fed and pastured raised dairy as it tastes so much better! I love Painterland sisters and Norr yogurt.
Recipe FAQS
Yes - just sub out the chicken with tofu or white beans.
Yes - you can mix it by hand if you finely chop the capers. Keep in mind it will not be as creamy if you do this.
Yes - since this salad uses cabbage instead of romaine it won't get soggy.
Other salads to try
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Chopped Chicken Caesar Salad with Greek Yogurt Dressing
Equipment
Ingredients
chicken
- 1.5 lbs chicken breast
- 2 tablespoon olive oil any neutral oil works
- 1-1.5 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Chickpeas
- 1 can chickpeas - drained and patted dry
- 1 tablespoon olive oil any neutral oil works
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Dressing
- ¾ cup greek or skyr yogurt
- 1 teaspoon capers can sub 2 anchovies
- 1 clove garlic
- ½ cup fresh grated parmesan
- 3 tablepoons olive oil
- 1 tablespoon dijon mustard
- ¼ cup lemon juice from about 2 lemons
- salt/pepper to taste
Other salad ingredients
- 3 stalks celery - finely chopped
- 3 cups cabbage - finely chopped
- ¼ cup basil - finely chopped
optional toppings
- additional shredded parmesan
Instructions
- Preheat oven to 400 degrees.
- Add chicken to sheet pan (I like to line mine) and coat with oil and seasonings.
- Add chickpeas to the same sheet pan and coat with oil and seasonings.
- Roast chicken for 20-30 minutes, until a thermometer reads 165 degrees. Roast chickpeas for 30-35 minutes, until crisp.
- Add all dressing ingredients to a food processor or blender and blend until smooth.
- Shred chicken using a fork or a hand mixer.
- Add chicken, chickpeas and the rest of the salad ingredients to a bowl and toss together with dressing. Taste and add additional salt or pepper if needed. Divide out, top with optional additional parmesan and serve.
Wilma says
Dressing wasn’t what I expected. I’ll leave out mustard next time.