Yogurt Caesar Grilled Chicken Salad (Printable Version)

Grilled chicken atop crisp romaine with creamy Greek yogurt Caesar dressing. A lighter twist on the classic, ready in just 35 minutes.

# What You 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
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 Components

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

# How-To Steps:

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

# Expert Tips:

01 -
  • The creamy yogurt dressing delivers all that satisfying Caesar richness but feels remarkably light, leaving you energized instead of weighed down
  • Perfect for those hectic weeknights when you want something restaurant worthy but need it on the table fast
02 -
  • I learned the hard way that Greek yogurt can separate if you add too much acid at once, so whisk your lemon juice in gradually
  • The dressing tastes even better after an hour in the fridge, so make it ahead if you can plan that far ahead
03 -
  • Room temperature yogurt incorporates more smoothly into the dressing, so pull it out 15 minutes before you start cooking
  • Let the chicken rest for the full 5 minutes, otherwise all those delicious juices will end up on your cutting board instead of in your salad
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