Yogurt Caesar Grilled Chicken Salad (View Print Version)

A lighter take on Caesar salad featuring Greek yogurt dressing, grilled chicken breast strips, and fresh 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

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

# Method:

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 pepper.
03 - Grill chicken for 6-7 minutes per side until fully cooked with internal temperature reaching 165°F. Let rest for 5 minutes, then slice into strips.
04 - In a bowl, whisk together Greek yogurt, Parmesan, lemon juice, extra-virgin 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 for optimal freshness and texture.

# Expert Advice:

01 -
  • The yogurt dressing gives you all the creamy richness without the heaviness that usually comes after a big Caesar salad.
  • Grilled chicken stays juicy and flavorful with just a few pantry spices, no fancy marinade required.
  • It feels indulgent but keeps the protein high and the guilt low, perfect for when you want something satisfying.
  • You can prep the dressing ahead and have dinner ready in the time it takes to grill the chicken.
02 -
  • Let the chicken rest after grilling, or all the juices will run out onto your cutting board instead of staying in the meat.
  • Don't overdress the salad, you can always add more dressing on the side, but you can't take it back once it's too wet.
  • If the dressing feels too thick, thin it with a teaspoon of water or extra lemon juice until it drizzles smoothly.
03 -
  • Grate the Parmesan right before you make the dressing, it melts in better and tastes sharper than the pre-grated kind.
  • If your grill is too hot and the chicken is browning too fast, move it to indirect heat and close the lid to finish cooking gently.
  • Taste your yogurt before making the dressing, some brands are tangier than others and you might need a touch more lemon or a pinch of honey to balance it.
Return