Yogurt Caesar Grilled Chicken Salad

The first time I swapped Greek yogurt for mayonnaise in Caesar dressing, my husband actually asked what restaurant I'd ordered from. That creamy tanginess just works differently than traditional Caesar, lighter somehow but still satisfying. I'd spent years thinking Caesar dressing had to be heavy and rich, but this version changed everything about how I approach weeknight salads.

Last summer, my sister-in-law was over for dinner and watched me assemble this salad, literally taking notes on her phone. She said she'd never considered putting warm grilled chicken over cold crisp romaine with a yogurt-based dressing, but something about that temperature contrast made the whole dish feel restaurant-quality. Now she makes it for her family every Tuesday.

Ingredients

• Chicken breasts: Boneless and skinless cooks evenly and slices beautifully after resting
• Greek yogurt: The 2% or whole milk variety gives you that luxurious creaminess without the heaviness of mayonnaise
• Freshly grated Parmesan: Pre-grated cheese has anti-caking agents that make dressing grainy, so grate it yourself
• Romaine lettuce: Its sturdy crunch holds up beautifully to the creamy dressing and warm chicken

Instructions

Get your grill going:

Fire up your grill or grill pan to medium-high heat, letting it get nice and hot so those gorgeous sear marks form instantly when the chicken hits the grates.

Season the chicken:

Brush both sides of your chicken breasts with olive oil, then sprinkle generously with garlic powder, oregano, salt, and pepper, pressing the spices gently into the meat so they stick.

Grill to perfection:

Cook the chicken for 6 to 7 minutes per side, resisting the urge to move it around so those beautiful char lines develop, until it reaches 165°F internally.

Let it rest and slice:

Set the cooked chicken aside for 5 minutes to let those juices redistribute, then slice it crosswise into strips that will tumble beautifully over your salad.

Whisk up the magic:

In a medium bowl, combine Greek yogurt, Parmesan, lemon juice, olive oil, Dijon mustard, minced garlic, Worcestershire sauce, salt, and pepper, whisking until completely smooth and creamy.

Build your salad:

Toss the chopped romaine, cherry tomatoes, and croutons in a large bowl with enough dressing to coat everything evenly, then arrange those gorgeous chicken strips on top.

Finish with flair:

Scatter shaved Parmesan over everything and serve immediately while the chicken is still slightly warm, creating that perfect hot-cold contrast.

Save

This salad became my go-to for summer dinner parties after my friend Sarah literally licked her plate clean and asked for the recipe before we'd even finished dessert. Something about the bright, tangy yogurt cutting through the smoky grilled chicken makes people think you've been working in the kitchen for hours.

Making It Your Own

I've found that adding a teaspoon of anchovy paste to the dressing gives you that traditional Caesar depth without the overpowering fishiness some people dislike. It's optional, but if you're feeding Caesar purists, they'll definitely notice that familiar umami punch.

The Bread Situation

Sometimes I skip the croutons entirely and serve thick slices of grilled sourdough rubbed with garlic on the side, letting people decide whether they want that crunch. Other nights, I toast nuts instead for protein and texture, especially when I'm serving this as a main course.

Meal Prep Magic

This has saved me on countless busy weeks. I grill three chicken breasts on Sunday, slice them, and store them separately from pre-washed romaine and a jar of the dressing. Then lunch comes together in literally three minutes, and it tastes just as good as fresh.

• Keep the dressing and salad components separate until serving
• Warm the chicken slightly in the microwave for that just-grilled temperature
• Add croutons right before eating so they stay perfectly crunchy

Save

This salad has become such a staple in our house that my kids actually cheer when they see romaine on the counter. Some dishes just make everyone happy.

Recipe Questions & Answers

→ What makes this Caesar lighter than traditional versions?

Greek yogurt replaces much of the heavy oil and egg yolks typically found in Caesar dressing, significantly reducing calories while maintaining a creamy texture and tangy flavor profile.

→ Can I bake the chicken instead of grilling?

Absolutely. Bake the seasoned chicken breasts at 400°F for 20-25 minutes until they reach 165°F internally. Let rest before slicing into strips for the salad.

→ How long does the yogurt dressing keep?

Store the dressing in an airtight container in the refrigerator for up to 5 days. The flavors actually develop and meld better after a day or two. Give it a good whisk before using.

→ What can I use instead of Worcestershire sauce?

Try balsamic vinegar mixed with a tiny pinch of anchovy paste for authentic depth, or use soy sauce with a splash of fish sauce for a similar umami boost without the Worcestershire flavor.

→ Is this salad good for meal prep?

Yes. Store the grilled chicken, dressing, and salad components separately in the refrigerator. Assemble individual portions when ready to eat—the romaine will stay crisp for 3-4 days when kept dry and chilled.

→ Can I make this completely dairy-free?

Use dairy-free Greek yogurt alternative and nutritional yeast or vegan Parmesan in the dressing. Omit the shaved Parmesan topping or use a dairy-free alternative.