Yogurt Caesar Grilled Chicken Salad

The idea came from that one summer when my CSA box kept delivering endless heads of romaine and I refused to eat the same basic salad three nights in a row. I started playing around with Caesar dressing using Greek yogurt instead of mayonnaise, mostly because that is what my fridge contained. The first batch turned out surprisingly creamy, and my husband actually asked what restaurant I had ordered from. Now it has become our go-to light dinner when we want something satisfying but not heavy.

Last week my sister came over for dinner and admitted she had been ordering takeout Caesar salads twice a week for months. I made this version and she sat there quiet for a solid minute before asking for the recipe. The combination of warm grilled chicken against cold crisp lettuce creates this amazing temperature contrast that restaurant salads rarely achieve. Watching someone discover that healthy food can actually feel indulgent is pretty satisfying.

Ingredients

• 2 large boneless skinless chicken breasts: Pound them to even thickness so they cook evenly and stay tender
• 1 tablespoon olive oil: Helps the seasoning stick and prevents sticking on the grill
• 1 teaspoon garlic powder: Distributes garlic flavor evenly without burnt bits
• 1 teaspoon dried oregano: Adds Mediterranean notes that pair beautifully with Caesar
• ½ teaspoon salt and ¼ teaspoon black pepper: Basic seasoning that makes the chicken shine
• ½ cup plain Greek yogurt: The creamy base that makes this dressing lighter than traditional versions
• 2 tablespoons freshly grated Parmesan cheese: Use the good stuff pre-grated does not melt the same way
• 2 tablespoons lemon juice: Fresh is absolutely essential here for proper brightness
• 1 tablespoon extra-virgin olive oil: Adds richness and helps the coating consistency
• 1 tablespoon Dijon mustard: The secret ingredient that emulsifies everything together
• 1 small garlic clove finely minced: Fresh garlic brings a punch that powder cannot match
• 2 teaspoons Worcestershire sauce: Provides that umami depth usually from anchovies
• ¼ teaspoon salt and ¼ teaspoon black pepper: Adjust to taste after mixing
• 2 large heads romaine lettuce: Look for tight heads without wilted outer leaves
• ½ cup cherry tomatoes halved: Optional but they add beautiful color and acidity
• ½ cup croutons: Homemade ones from day old bread transform the whole salad
• ¼ cup shaved Parmesan cheese: Use a vegetable peeler for those elegant thin shards

Instructions

Get your grill ready:

Preheat your grill or grill pan to medium-high heat letting it come to full temperature ensures proper searing

Season the chicken:

Brush both sides of the chicken breasts with olive oil then sprinkle evenly with garlic powder oregano salt and pepper

Grill to perfection:

Cook the chicken for 6 to 7 minutes per side until it reaches 165°F internally then let it rest for 5 minutes before slicing into strips

Whisk the dressing:

Combine Greek yogurt grated Parmesan lemon juice olive oil Dijon mustard minced garlic Worcestershire sauce salt and pepper in a bowl until completely smooth

Build the salad base:

Toss chopped romaine cherry tomatoes and croutons in a large bowl then drizzle with just enough dressing to coat everything lightly

Assemble and serve:

Arrange the dressed lettuce on plates top with sliced grilled chicken and finish with shaved Parmesan

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This recipe accidentally became my potluck signature because it travels surprisingly well. I pack the dressing separately and toss everything right before serving. The number of times people have asked for the recipe suggests this might become one of those staples that gets passed around friend groups. There is something satisfying about watching skeptical faces change after the first bite.

Making It Yours

The beauty of this salad lies in how adaptable it is to whatever you have on hand or whatever mood you are in. Some nights I add avocado slices for creaminess other times I throw in grilled corn for sweetness. The yogurt dressing base is incredibly forgiving and plays nicely with all sorts of additions.

Perfecting The Grill

I have learned that rushing the preheat step is the quickest way to dry out chicken. Those extra few minutes letting the grill come to temperature properly make all the difference between juicy restaurant-style strips and something closer to shoe leather. Clean grates and proper heat are your best friends here.

Meal Prep Magic

This salad has saved me on countless busy weeknights when I forgot to plan dinner. I grill several chicken breasts on Sunday wash and chop the lettuce and whisk up a double batch of dressing. Having everything ready to assemble means I am much less likely to reach for takeout menus.

• Store the dressing in a mason jar for easy shaking before use
• Keep the grilled chicken slices separate from lettuce to prevent sogginess
• The salad base stays fresh for 3 days when stored properly

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There you have it, a Caesar salad that actually leaves you feeling energized instead of heavy. Enjoy every crunchy creamy bite.

Your Questions Answered

→ How do I make the yogurt dressing creamy?

Use Greek yogurt with at least 2% milk fat for richness. Whisk thoroughly until the dressing becomes completely smooth and glossy. Letting it sit for 10 minutes helps flavors meld.

→ Can I bake the chicken instead of grilling?

Absolutely. Bake at 400°F for 20-25 minutes until the internal temperature reaches 165°F. Let rest before slicing to retain juices.

→ What makes this different from traditional Caesar?

The Greek yogurt replaces the usual mayonnaise or egg yolk base, creating a lighter dressing with tangy brightness. All the Parmesan and lemon flavors remain.

→ How long will the dressing keep?

Store in an airtight container in the refrigerator for up to 5 days. The flavors actually develop and improve after a day or two.

→ Is this salad gluten-free?

Simply omit the croutons or replace with toasted nuts or gluten-free bread cubes. The dressing and chicken are naturally gluten-free.

→ Can I prepare components ahead?

Grill chicken up to 2 days in advance. Make the dressing 5 days ahead. Assemble just before serving to keep romaine crisp and croutons crunchy.