Yogurt Caesar Grilled Chicken Salad (Print Version)

A refreshing take on Caesar salad combining creamy Greek yogurt dressing with grilled chicken strips over crisp romaine lettuce.

# What You'll Need:

→ Grilled Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon dried oregano
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper

→ Yogurt Caesar Dressing

07 - ½ cup plain Greek yogurt (2% or whole milk)
08 - 2 tablespoons freshly grated Parmesan cheese
09 - 2 tablespoons lemon juice
10 - 1 tablespoon extra-virgin olive oil
11 - 2 teaspoons Dijon mustard
12 - 1 small garlic clove, finely minced
13 - 2 teaspoons Worcestershire sauce
14 - ¼ teaspoon salt
15 - ¼ teaspoon black pepper

→ Salad Base

16 - 2 large heads romaine lettuce, chopped
17 - ½ cup cherry tomatoes, halved
18 - ½ cup homemade or store-bought croutons
19 - ¼ cup shaved Parmesan cheese

# How To:

01 - Preheat grill or grill pan to medium-high heat.
02 - Brush chicken breasts with olive oil and season evenly with garlic powder, oregano, salt, and black pepper.
03 - Grill chicken for 6 to 7 minutes per side until fully cooked with an internal temperature of 165°F. Allow to rest for 5 minutes, then slice into strips.
04 - While chicken grills, whisk together Greek yogurt, Parmesan cheese, lemon juice, olive oil, Dijon mustard, minced garlic, Worcestershire sauce, salt, and black pepper in a bowl until smooth and creamy.
05 - Combine chopped romaine, cherry tomatoes, and croutons in a large salad bowl. Drizzle with yogurt Caesar dressing and toss until evenly coated.
06 - Top salad with sliced grilled chicken and shaved Parmesan cheese.
07 - Serve immediately while chicken is warm.

# Expert Tips:

01 -
  • The yogurt dressing gives you all that Caesar satisfaction without the heavy creaminess that makes you want to nap afterward
  • Everything comes together in under 40 minutes, making it perfect for weeknight dinners when you still want something that feels special
02 -
  • I once skipped resting the chicken and ended up with a plate full of watery dressing where all those precious juices escaped onto the lettuce instead of staying inside the meat where they belonged
  • The dressing thickens up in the fridge, so if you make it ahead, let it sit on the counter for 10 minutes and whisk in a teaspoon of water to bring it back to life
03 -
  • If you want extra flavor, marinate the chicken in half the dressing for 30 minutes before grilling, but reserve the other half for serving to avoid cross-contamination
  • Toast your croutons in a dry pan for 2 minutes right before serving to bring back that fresh-baked crunch, even if they're store-bought
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