Light Caesar with tangy yogurt dressing, seasoned grilled chicken, and crunchy croutons on 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
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 evenly with garlic powder, dried oregano, salt, and black pepper on both sides.
03 - Place seasoned chicken on the preheated grill. Cook for 6 to 7 minutes per side until fully cooked through, reaching an internal temperature of 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing into strips.
04 - While chicken grills, whisk together Greek yogurt, grated Parmesan cheese, lemon juice, extra-virgin olive oil, Dijon mustard, minced garlic, Worcestershire sauce, salt, and pepper in a medium bowl until smooth and creamy.
05 - Combine chopped romaine lettuce, halved cherry tomatoes, and croutons in a large salad bowl.
06 - Drizzle the yogurt Caesar dressing over the salad mixture. Toss gently to coat all ingredients evenly.
07 - Arrange dressed salad on serving plates. Top with sliced grilled chicken strips and shaved Parmesan cheese. Serve immediately.
