Pin It The first time I made this salad was during a summer heatwave when turning on the oven felt like a punishment. My friend Sarah had mentioned swapping traditional Caesar dressing for Greek yogurt, and honestly I was skeptical. But one bite into that cool, creamy dressing over warm grilled chicken changed everything. Now it is my go-to when I want something substantial but not heavy.
Last summer my neighbor caught me grilling chicken on our shared balcony at 7 PM and asked what smelled so good. I brought her a plate the next day, and now she texts me every time she makes it herself. There is something about that char from the grill against the cool, tangy dressing that makes people sit up and pay attention.
Ingredients
- 2 large boneless skinless chicken breasts: Pat them really dry before seasoning so you get those gorgeous grill marks
- 1 tablespoon olive oil: Helps the spices adhere and prevents sticking
- 1 teaspoon garlic powder: Distributed more evenly than fresh garlic would on the chicken surface
- 1 teaspoon dried oregano: Earthy and aromatic, pairs beautifully with the yogurt dressing
- ½ teaspoon salt and ¼ teaspoon black pepper: Simple seasoning that lets the grill shine
- ½ cup plain Greek yogurt: Full fat or 2 percent works best, nonfat loses that luxurious mouthfeel
- 2 tablespoons freshly grated Parmesan cheese: Use the good stuff you grate yourself, it melts into the yogurt differently
- 2 tablespoons lemon juice: Fresh is absolutely crucial here, bottled tastes flat
- 1 tablespoon extra virgin olive oil: Adds richness and helps the dressing coat the lettuce
- 1 tablespoon Dijon mustard: The secret ingredient that makes everything come together
- 1 small garlic clove finely minced: One clove is plenty since it is raw
- 2 teaspoons Worcestershire sauce: Provides that deep umami backbone
- ¼ teaspoon salt and ¼ teaspoon black pepper: Adjust to taste, remembering the dressing mellows on the salad
- 2 large heads romaine lettuce: Look for tight heads with no wilting or browning
- ½ cup cherry tomatoes halved: They burst between your teeth and add pops of sweetness
- ½ cup croutons: Homemade are amazing but store bought work perfectly fine
- ¼ cup shaved Parmesan cheese: Use a vegetable peeler for those elegant ribbons
Instructions
- Fire up the grill:
- Get your grill or grill pan heating to medium high while you prep everything else, you want it nice and hot when the chicken hits
- Season the chicken:
- Brush those breasts with olive oil and give them a good coating of garlic powder, oregano, salt and pepper on both sides
- Grill to perfection:
- Cook for 6 to 7 minutes per side until you hit 165 degrees internally, then let them rest for 5 minutes before slicing into strips
- Whisk up the magic:
- While the chicken cooks, stir together the yogurt, Parmesan, lemon juice, olive oil, mustard, garlic, Worcestershire, salt and pepper until silky smooth
- Build your bowl:
- Toss the romaine, tomatoes and croutons in a large bowl with enough dressing to coat everything generously
- Assemble and serve:
- Top those greens with the grilled chicken strips and that beautiful shaved Parmesan, then dig in immediately while the chicken is still warm
Pin It My husband used to insist on traditional Caesar with all its heavy cream and raw egg yolks until I served him this version. Now he actually requests this lighter twist, saying he likes how he can taste every ingredient instead of just feeling weighed down. That is the moment I knew this recipe had earned its permanent spot in our rotation.
Making It Your Own
I have played around with this base recipe so many times and it never lets me down. Try grilling extra vegetables alongside the chicken, zucchini and bell peppers work beautifully. The dressing is also fantastic as a dip for raw vegetables or as a sauce for grain bowls.
The Chicken Secret
Letting the chicken rest after grilling is non negotiable, those juices need time to redistribute or you will end up with dry meat. Also, do not be afraid of a little char, those crispy bits are where the flavor lives. I slice against the grain for the most tender bite.
Perfect Pairings
This salad is satisfying enough to stand alone but sometimes I like to serve it alongside warm garlic bread or a light soup. A crisp white wine like Sauvignon Blanc cuts through the creamy dressing beautifully.
- Try grilled peaches instead of tomatoes in late summer when they are at their peak
- A handful of fresh basil leaves scattered on top adds the loveliest aromatic finish
- Leftover grilled chicken makes the most amazing breakfast scramble the next morning
Pin It There is something deeply satisfying about a salad that feels like a real meal, one that leaves you nourished without needing a nap afterwards. I hope this becomes one of those recipes you turn to again and again.
Recipe FAQs
- → Can I make the dressing ahead of time?
Yes, the yogurt Caesar dressing keeps well in an airtight container in the refrigerator for up to 3 days. Whisk it again before serving as the ingredients may separate slightly during storage.
- → How do I know when the grilled chicken is cooked through?
Use an instant-read thermometer to check that the internal temperature reaches 165°F (74°C) at the thickest part of the chicken breast. This ensures it's fully cooked while remaining juicy and tender.
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and will be slightly more flavorful. They may take 1-2 minutes longer to grill per side. Aim for the same 165°F internal temperature before serving.
- → What are good gluten-free substitutes for croutons?
Toasted nuts like almonds or walnuts add great crunch and texture. You can also use gluten-free bread croutons, roasted chickpeas, or even crispy bacon bits for added flavor and crunch.
- → How can I make this dressing more traditional?
Add 1-2 teaspoons of anchovy paste or minced anchovies directly to the dressing while whisking. This deepens the umami flavor and creates an authentic Caesar taste profile.
- → Is this salad suitable for meal prep?
The cooked chicken and dressing store separately for 3-4 days. Keep greens, croutons, and toppings in separate containers to assemble fresh. This prevents sogginess and maintains optimal texture and flavor.