healthy creamy chicken Caesar salad in a bowl.
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ingredients for croutons.
toasted croutons on a baking sheet.
romaine lettuce leaf with core cut out.
healthy creamy chicken Caesar salad in a bowl.
healthy creamy chicken Caesar salad in a bowl.
healthy creamy chicken Caesar salad in a bowl.
healthy creamy chicken Caesar salad in a bowl.

Healthy Creamy Chicken Caesar Salad For Two

This is a healthy version of creamy chicken caesar salad for two that eliminates the eggs and the excess oil but keeps that amazing flavor we all love.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soups & Salads
Cuisine General
Servings 2 Served
Calories 22 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1 Small Garlic clove
  • 1/4 Cup Lite Mayonnaise
  • 1 Tbsp. Red wine vinegar
  • 1 Tsp. Dijon Mustard
  • 1 Tsp. Worcestershire sauce
  • 2 Anchovy filets in oil
  • Several grinds of fresh black pepper


  • 1/2 Grinder roll, cut into large cubes OR 1 cup sourdough bread cubes
  • 1/2 Tsp. Garlic powder
  • 1/2 Tsp. Onion powder
  • 1/2 Tsp. Dried oregano
  • 1/4 Tsp. Kosher salt
  • 1/8 Tsp. Fresh ground black pepper
  • 2 Tsp. Olive oil


  • 4 Cups Romaine lettuce, chopped
  • 1/4 Cup Plus more to finish Parmesan cheese, grated or shaved
  • 2 – 4 Chicken tenders, seasoned with salt and pepper and cooked through, sliced
  • Ground black pepper and kosher salt to taste


  • Make the dressing. In a blender, add the garlic clove and blend until it is finely minced.
  • Add the mayo, red wine vinegar, mustard, Worcestershire sauce, anchovy filets and several grinds of fresh black pepper. Process until smooth. Scrape into a small bowl and put in the refrigerator until ready to assemble the salad.
  • Make your croutons. Preheat the oven to 375 degrees F. Cut the bread you are using into large cubes and put into a bowl. Drizzle with the olive oil and sprinkle with all the seasoning. Toss to completely coat all the cubes of bread. Spread on a baking sheet covered with parchment paper or tin foil. Bake in the oven until brown and crispy turning the cubes one or twice until golden on all sides. About 20 minutes. Alternatively, you can toast these under the broiler for 1-2 minutes on each side watching carefully so that they don’t burn. Let cool.
  • Cook chicken. Simply season the chicken tenders with salt and pepper. I spray a non-stick skillet with cooking spray and cook the chicken over medium high until brown on one side, then flip and cook until brown on the second side and cooked through. A total of about 8-10 minutes. Let the chicken cool for 5-10 minutes. Slice into bite sized pieces.  Note that I use 1-2 chicken tenders per person based on how hungry we are or when I’m serving the salad (lunch vs. dinner).
  • Prep your lettuce. I like to prep my romaine lettuce by first cutting off the tough ends and discarding any wilted or damaged exterior leaves. Wash and try the lettuce. No one likes the tough inner core of the larger leaves, yet very few people remove them. You should. It makes eating a Caesar salad so much more enjoyable if you don’t have that tough inner core. Simply cut it out of the larger leaves using a sharp paring knife. You can leave it alone on the smaller more delicate inner leaves of lettuce. Proceed to chop the lettuce into bite sized pieces.
  • Prep your cheese. Grate and/or shave your Parmesan cheese. I like both. I like to mix half grated cheese with half shaved Parmesan to get some texture. Then, when I finish the salad, I like to shave more Parmesan on the top. You can use a vegetable peeler to accomplish this. Put your cheese to the side.
  • Assemble the salad. Add the lettuce and 1/4 cup of cheese to a large bowl. Add the sliced chicken and several grinds of fresh black pepper and a large pinch of salt. Go easy on the salt since you have the cheese in the salad. Add the dressing and toss everything together. Right before serving, add the croutons and toss gently.
  • Divide onto to shallow bowls or salad plates, top with more shaved Parmesan and some more fresh cracked pepper and enjoy.


Calories: 22kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gSodium: 377mgPotassium: 61mgFiber: 1gSugar: 0.4gVitamin A: 23IUVitamin C: 1mgCalcium: 16mgIron: 0.4mg
Keyword dinner salad, healthy choice, salad
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