Ingredients :

• Plain Greek yogurt — It replaces most of the oil and eggs in a classic Caesar. Get real Greek yogurt — thick enough to hold on a spoon — not a stirred yogurt that will release water into the dressing. Total brand or equivalent. The thickest you can find.
• Canned anchovies — Don’t leave them out. Once blended with the rest, they don’t taste like fish — they add depth and salt. Two fillets are enough. If you only have anchovy paste, a teaspoon will do.
• Fresh herbs: parsley, basil, dill — This is where the ‘green goddess’ part comes from. Dried herbs are useless here; they offer nothing in a cold dressing. The dill especially adds a slight aniseed note that cuts through the richness of the parmesan — don’t skip it.
• Roasted chicken — A rotisserie chicken from the supermarket, still warm if possible: the meat pulls apart much easier than when it’s just out of the fridge. You can also use grilled chicken breasts, but honestly, deli roast chicken is hard to beat for this recipe.