Can I make this Caesar chicken salad ahead of time?

You can! That's the whole idea of this recipe. It's perfect for meal prep. Make a batch, then store it in an airtight container in the fridge for up to 4 days. I find it actually gets better over time as the flavors have time to develop.

What's the best chicken to use for chicken salad?

Any cooked chicken works well here. For ease, I love using a rotisserie chicken , but leftover herby roast chicken , poached chicken breasts, or grilled chicken are great options. The chicken part of this grilled chicken Caesar salad , or charred chicken Caesar flatbreads , is a great guide to follow if you're cooking your chicken. Shredding the chicken gives the best texture, as it can really meld with the other ingredients.

What's the best way to serve Caesar-inspired chicken salad?

This is SUCH a versatile recipe. I love it piled onto sourdough toast, stuffed into wraps, piled onto two-ingredient garlic flatbreads , spooned into lettuce cups, served with crackers or pita chips , or with a big platter of crudites.

High Protein Caesar-Inspired Chicken Salad

Description

If you love a chicken Caesar salad as much as I do, this high-protein Caesar-inspired chicken salad is for you. It’s the ultimate meal prep lunch – creamy, flavor-packed, and loaded with 36g protein per serving. Fab stuffed into a pita, served with crudités, or piled onto toast.

Ingredients

Units Scale

1 cup cottage cheese (220g - 250g)
1/2 cup plain Greek yogurt (125g)
1/4 cup Parmesan, grated
1 garlic clove, crushed
1 teaspoon Dijon mustard
2 teaspoons fish sauce
2 teaspoons white miso paste
Black pepper
1 lb (500g) shredded, cooked chicken
2 slices of bacon
2 scallions, finely sliced
A big handful of chives, finely chopped
2 tablespoons chopped pickled jalapenos (optional)

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Instructions

Whip the cottage cheese (optional). I prefer to do this for a smoother texture to the salad – but it’s not essential. If you’re doing it, place your cottage cheese into a blender or food processor, and blitz until super smooth and creamy. You can also do this with an immersion blender in your mixing bowl.
Cook the bacon. I like doing this in the air fryer – five minutes at 400F (200C) should get it nice and crispy. Otherwise, cook it on the stovetop over medium-high heat until crispy, about 6 or 7 minutes. Once crispy, chop or break it into small pieces.
Mix the Caesar chicken salad. Transfer the cottage cheese to a large mixing bowl, along with 1/2 cup Greek yogurt, 1/4 cup grated Parmesan, the crushed garlic, 1 teaspoon of Dijon mustard, 2 teaspoons of fish sauce, 2 teaspoons of white miso paste, the shredded chicken, crispy bacon pieces, sliced scallions, chopped chives, the pickled jalapenos if you’re using them, and a very good grind of black pepper. Mix very well to combine, making sure to smooth the miso paste into the mixture.
Taste, and serve. Taste your chicken salad, then add a little extra fish sauce or Dijon if you like. It’s now ready to enjoy. I love it with sliced cucumber, carrot sticks, baked pita chips, or piled onto sourdough toast.

Notes

If you’re whipping your cottage cheese, you can make the recipe even quicker by blitzing all the ingredients (except the chicken and bacon) in your food processor or blender. Then you’ll have the creamy base that you can simply add the chicken and bacon to.

INGREDIENT NOTES: Any plain cottage cheese and Greek yogurt work here – zero and low-fat too. For ease and speed, I like using a rotisserie chicken for this recipe, but any cooked, shredded chicken will do. I prefer shredded chicken for the best texture, but chopped chicken can work too.

STORAGE INSTRUCTIONS: The chicken salad will keep for up to 4 days, stored in an airtight container in the fridge. Give it a little mix before enjoying it after it’s been stored in the fridge.

Prep Time: 5
Cook Time: 10
Category: meat
Method: air fryer
Cuisine: american

Nutrition

Serving Size: 100g
Calories: 206
Sugar: 2.6g
Sodium: 720mg
Fat: 4.3g
Saturated Fat: 1.8g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 4.2g
Fiber: 0.4g
Protein: 36g
Cholesterol: 74mg