Can I make the dressing in advance?

Absolutely! The Caesar dressing keeps beautifully in the fridge for up to 3 days. In fact, a little time in the fridge helps the flavors blend together even more.

What can I use instead of anchovies?

If you’re uncomfortable with anchovies, a splash of Worcestershire sauce or a small spoonful of capers adds a similar salty depth without any fishy taste.

Can I use a different protein?

Definitely—roasted shrimp, grilled steak, hard-boiled eggs, or even roasted tofu are all great alternatives if you want to change things up or accommodate what you have on hand.

Can I make this vegan?

Yes! Use a plant-based yogurt in the dressing, skip the parmesan (or use a vegan version), swap anchovies for a splash of caper brine, and omit the chicken or replace with a vegan protein of choice.

Roasted Broccoli Caesar Salad Recipe

Description

This Roasted Broccoli Caesar Salad is a nutritious and flavorful twist on the classic Caesar. Packed with oven-roasted broccoli, tender chicken breast, crunchy walnuts or pecans, and a creamy homemade Greek yogurt Caesar dressing, it’s a wholesome and satisfying main course salad that comes together easily in under 40 minutes.

Ingredients

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For the Salad

4 cups fresh broccoli florets
1 large chicken breast, sliced in half lengthwise and pounded to an even thickness
1 Tbsp avocado oil or high-quality olive oil
Sea salt and ground pepper, to taste
1 Tbsp Italian seasoning
1/4 cup freshly shaved parmesan
1/4 cup chopped walnuts or pecans

For the Caesar Dressing

1/2 cup plain Greek yogurt
2 Tbsps finely grated parmesan cheese
1 Tbsp Dijon mustard
2 tsps raw apple cider vinegar
2 fresh garlic cloves, minced
3 anchovy fillets in olive oil, minced
1/4 tsp sea salt
1/4 tsp ground pepper
1/2 fresh lemon, zest and juice

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Instructions

Prep and Preheat: Preheat your oven to 425°F (218°C) and line a large sheet pan with parchment paper.
Arrange Vegetables & Chicken: Spread broccoli florets onto two-thirds of the prepared pan, leaving space for the chicken. Lay the chicken breast flat on the remaining one-third.
Season & Oil: Lightly drizzle both the broccoli and chicken with avocado or olive oil. Sprinkle with Italian seasoning, sea salt, and black pepper. Gently toss broccoli to coat.
Roast: Roast in the oven for 18-20 minutes, until the chicken is cooked through and the broccoli is tender-crisp and starting to caramelize on the edges.
Prepare Caesar Dressing: While the pan is roasting, whisk together Greek yogurt, grated parmesan, Dijon mustard, apple cider vinegar, minced garlic, minced anchovy fillets, sea salt, ground pepper, lemon zest, and juice in a bowl until creamy. For an extra smooth texture, blend instead. Refrigerate until ready to use.
Chop & Combine: When roast is finished, allow the broccoli to cool slightly. Chop the cooked chicken into bite-sized pieces.
Assemble the Salad: In a large bowl, combine the roasted broccoli and chopped chicken. Drizzle with prepared Caesar dressing and toss to coat evenly.
Finish & Serve: Sprinkle salad with freshly shaved parmesan and chopped walnuts or pecans. Serve immediately and enjoy!

Notes

For a vegetarian version, omit the chicken and anchovies.
You can substitute pecans for walnuts or leave the nuts out entirely for nut-free.
Roasted chickpeas make a great crunchy alternative if preferred.
Store leftovers covered in the refrigerator for up to 2 days. Dress just before serving for best texture.

Nutrition

Serving Size: 1 serving (1/2 total recipe)
Calories: 370
Sugar: 5g
Sodium: 740mg
Fat: 19g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 5g
Protein: 38g
Cholesterol: 85mg