Chopped Chicken Caesar Salad Dip

Drescription

This chopped chicken Caesar salad dip is a fun, shareable twist on the classic salad, perfect for parties or game day. Chopped cooked chicken is combined with a creamy dressing, grated Parmesan cheese and finely chopped green cabbage for crunch. This dip pairs well with toasted whole-grain baguette or, if you prefer, pita chips or endive leaves. A sprinkle of black pepper and extra Parmesan on top adds a bold, savory finish.

Ingredients

• 2 (4-ounce) chicken cutlets
• 2 teaspoons salt-free garlic and herb seasoning
• 3½ tablespoons extra-virgin olive oil, divided
• ½ cup reduced-fat plain strained (greek-style) yogurt
• 2 tablespoons water
• 1½ tablespoons chopped fresh chives, plus more for garnish
• 1½ teaspoons lower-sodium worcestershire sauce
• 1½ teaspoons grated garlic
• 1 teaspoon dijon mustard
• ½ teaspoon lemon juice, plus lemon wedges for serving
• ¼ teaspoon ground pepper, plus more for garnish
• ⅛ teaspoon salt
• 4 cups thinly sliced green cabbage
• ½ cup grated parmesan cheese, divided
• ⅛ teaspoon salt
• 1 (6-ounce) whole-wheat baguette, sliced (½-inch) and toasted

Directions

1. Preheat oven to 375°F. Line a large rimmed baking sheet with foil. Season both sides of 2 chicken cutlets with 2 teaspoons garlic-and-herb seasoning. Place the chicken on the prepared pan; drizzle with 1½ teaspoons oil. Bake until an instant-read thermometer inserted into the thickest part registers 165°F, about 10 minutes. Let rest on the pan until cool enough to handle, about 10 minutes.
2. Meanwhile, whisk ½ cup yogurt, 2 tablespoons water, 1½ tablespoons chives, 1½ teaspoons Worcestershire, 1½ teaspoons garlic, 1 teaspoon mustard, ½ teaspoon lemon juice, ¼ teaspoon pepper and the remaining 3 tablespoons oil together in a large bowl until combined.
3. On a large cutting board, chop 4 cups cabbage, the baked chicken and 7 tablespoons Parmesan until finely chopped into uniform pieces.
4. Transfer the cabbage mixture to the bowl with the yogurt mixture; toss until evenly coated.
5. Sprinkle with ⅛ teaspoon salt and the remaining 1 tablespoon Parmesan. Garnish with pepper and chives, and squeeze lemon wedges over the top, if desired. Serve with toasted baguette slices.