I really love a good Chicken Caesar Salad, but cringe just a little knowing how many calories the dressing adds. And what’s a Caesar salad without the Caesar dressing? Meh, good for nothin’ really. So I was super stoked to whip up a version of a healthier, lighter Chicken Caesar Salad with the new Bolthouse Farms Organic Caesar Vinaigrette Dressing!
Let me tell ya, the new Bolthouse Farms Organic salad dressings keeps your salads guilt free and tasting amazing you guys!
It’s light, yet zesty and flavorful and only packs 60 cals per 2 tablespoons. Only has 2 grams of carbs and 1 gram of sugar per serivng too. YEAH–like, gimme a heavy drizzle of dat on my salad for SURE!
And here’s what’s fun about this Chicken Caesar Zoodle Salad–you get to combine a little crisp romaine (or butter lettuce) with ZOODLES! And you can keep them cold for a cool, crisp summer lunch salad or saute them for a warmed dinner salad. Adds extra veggies and texture to the salad, which I LOVE! Then just top it with chicken (warmed or cold), tomatoes, green onions, croutons, parmesan cheese and that Organic Caesar Vinaigrette!
Give it a whirl both ways and let me know what you think! And you can check out all of the new Bolthouse Farms Organic dressings here! They’re gonna make my summer salads a whole lot tastier, I’m so excited!
Lightened Up Chicken Caesar Zoodle Salad
1 cup iceberg or butter lettuce (chopped)
2 medium zucchinnis, spiralized into zoodles (about 1 cup)
1 cup cooked and shredded chicken (I used a rotisserie)
1/4 cup diced green onions
1/2 cup diced cherry tomatoes
1/2 cup croutons of choice
freshly grated Parmesan cheese for garnish
salt + pepper
Bolthouse Farms Organic Caesar Vinaigrette Dressing
Wrap a paper towel around the spiralized zoodles and gently squeeze to wring out excess liquid. Heat a large pan with 1-2 tablespoons of olive oil. Add the zoodles and let saute for 2-3 minutes, gently tossing while cooking. Cook until desired crunchiness (but don't overcook or they will become mush).
Remove zoodles from the pan and add the shredded chicken. Saute for several minutes until warmed. Set aside.
Divide the lettuce it two bowls. Divide the zoodles and place on top of the lettuce. Top each with the cooked chicken, then with diced tomatoes, green onions, and croutons. Serve with parmesan cheese and Bolthouse Farms Organic Caesar Vinaigrette Dressing!
**Skip cooking the zoodles and warming the chicken to make this a cold, crunchy salad--totally up to you--both ways are goooood!