Caesar Salad With Cottage Cheese Dressing

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.

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.

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.

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.