Caesar Salad With Cottage Cheese Dressing
A creamy, protein-rich twist on classic Caesar salad made with a smooth cottage cheese Caesar dressing, crisp romaine, tender chicken, golden croutons, and freshly grated Parmesan. Fresh, satisfying, and perfect for lunch or a light dinner.
Ingredients
For the Cottage Cheese Caesar Dressing
For the Croutons
For the Salad
Instructions
Prepare the croutons
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Preheat the oven to 375°F and line a small baking sheet with parchment paper so the bread does not stick or scorch. Cut the bread into roughly even bite-size cubes using a serrated knife, then spread them in a single loose layer so air can circulate. Lightly spray with oil and sprinkle with Italian seasoning, garlic powder, salt, and pepper, tossing gently with your hands until the pieces feel lightly coated. Bake for 12–15 minutes, turning once halfway, until the edges are golden and the centers feel dry and crisp (they firm more as they cool), then set aside to cool completely.
Blend the cottage cheese Caesar dressing
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Add the cottage cheese, grated Parmesan, garlic, lemon juice, Worcestershire sauce, Dijon mustard, milk, salt, and pepper to a blender or small food processor. Blend for 30–60 seconds until the mixture becomes fully smooth, creamy, and pale with no visible curds (pause and scrape the sides if needed to avoid graininess). Check the texture by dipping a spoon in, it should coat smoothly and slowly drip; if too thick, blend in 1–2 tsp more milk until silky and pourable. Transfer to a small jar or bowl and refrigerate until ready to use.
Prepare the salad base
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Wash and thoroughly dry the chopped romaine using a salad spinner or clean towel so the leaves feel crisp rather than damp (dry lettuce helps the dressing cling evenly). Slice or cube the cooked chicken into bite-size pieces so it distributes easily through the salad. Finely grate the Parmesan so it blends lightly into the dressing when tossed, creating that classic Caesar coating.
Assemble the Caesar salad
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Place the romaine in a large mixing bowl and spoon over the measured cottage cheese Caesar dressing. Toss gently with tongs or clean hands until the leaves look lightly coated and glossy but still airy rather than heavy. Add the chicken, grated Parmesan, and cooled croutons, then toss once more just until combined so the croutons stay crisp. Serve immediately while the textures are fresh and contrasting.
Note
The dressing thickens slightly in the refrigerator, which is normal; stir in a small splash of milk before using to restore a creamy consistency. For extra classic Caesar flavor, blend in 1 tsp anchovy paste with the dressing ingredients. Store leftover dressing in a sealed container in the refrigerator for up to 4 days. Keep croutons at room temperature in an airtight jar so they remain crisp. Assemble the salad just before serving to prevent the lettuce from softening.
caesar salad
