Some recipes are carefully planned, tested and perfected.
Others begin as a quick lunch and unexpectedly turn into the recipe everyone in the kitchen wants to eat.
I drained a few cans of chicken breast, mixed the chicken with my creamy Greek yogurt Caesar dressing and spread it over crispy Corn Thins. Then I topped each one with chopped romaine, freshly grated Parmesan, cracked black pepper and an extra drizzle of dressing.
It was supposed to be a simple lunch for me.
Instead, Lou and Ruby immediately wandered into the kitchen and started devouring them so quickly that I had to make another batch. That was all the confirmation I needed: these Caesar Chicken Salad Corn Thins had officially earned a permanent spot in our meal rotation.
The combination is so simple but ridiculously good—creamy Caesar chicken salad, crisp romaine, salty Parmesan and plenty of crunch from the Corn Thins.
One batch makes approximately 10 topped Corn Thins, making it perfect for several easy meal-prep lunches or a completely oven-free dinner for a family of four.
Caesar Chicken Salad Corn Thins
Makes approximately 10 topped Corn Thins
Creamy Greek Yogurt Caesar Dressing
- 7 ounces Fage low-fat Greek yogurt
- Juice of 1 lemon
- 1 tablespoon olive oil
- 1 tablespoon stone-ground mustard
- 1 tablespoon grated Parmesan, Romano and Asiago cheese blend
- ½ tablespoon garlic paste
- 2 teaspoons Worcestershire sauce
- 2 teaspoons anchovy paste
- 1 teaspoon ground black pepper
- ½ teaspoon sea salt
Caesar Chicken Salad
- 3 cans Kirkland chicken breast, drained well
- Approximately 7 ounces drained chicken per can
- 21 ounces chicken total
- ½ batch creamy Caesar dressing
For Serving
- 10 Corn Thins
- Chopped romaine lettuce
- Freshly grated Parmesan cheese
- Freshly cracked black pepper
- Remaining Caesar dressing, for drizzling or serving on the side
Instructions
- Add all the Caesar dressing ingredients to a blender or food processor. Blend until smooth and creamy.
- Place the thoroughly drained chicken in a large bowl and break it apart with a fork.
- Add half of the Caesar dressing to the chicken. Stir until the chicken is evenly coated and creamy.
- Spread the Caesar chicken salad evenly over approximately 10 Corn Thins.
- Top each one with chopped romaine, freshly grated Parmesan and plenty of cracked black pepper.
- Drizzle with some of the remaining Caesar dressing just before serving.
Use the rest of the dressing to make a simple side Caesar salad with additional chopped romaine, or refrigerate it for another meal.
Meal-Prep Lunch
Store the Caesar chicken salad, chopped romaine, dressing and Corn Thins separately. Assemble them just before eating so the Corn Thins stay crisp.
A serving of two or three topped Corn Thins makes an easy high-protein lunch, depending on your appetite and what you serve alongside them.
Oven-Free Family Dinner
Serve all 10 Corn Thins family-style with a large bowl of romaine, freshly grated Parmesan and the remaining Caesar dressing.
Everyone can build their own, and the entire dinner comes together without turning on the oven—which is especially appreciated when it is approximately one million degrees outside.
Estimated Macros
Because the amount of Parmesan and extra dressing can vary, these are best treated as estimates.
Chicken salad per Corn Thin
One-tenth of the Caesar chicken salad mixture:
Approximately 80 calories | 14g protein | 1g carbohydrate | 2g fat
One fully assembled Corn Thin
Including one Corn Thin, chicken salad, romaine, a small amount of Parmesan and a light dressing drizzle:
Approximately 125 calories | 15g protein | 8g carbohydrates | 4g fat
Two-piece lunch
Approximately 250 calories | 30g protein | 16g carbohydrates | 8g fat
Three-piece lunch
Approximately 375 calories | 45g protein | 24g carbohydrates | 12g fat
The final macros will depend on the specific Corn Thins, how much Parmesan is added and how generously the remaining dressing is drizzled.
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