Yogurt Caesar Grilled Chicken Salad (Printable Version)

Crisp romaine tossed with creamy yogurt Caesar dressing and topped with juicy grilled chicken strips.

# What You Need:

→ For the 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

→ For the 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

→ For the 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

# Step-by-Step Guide:

01 - Preheat grill or grill pan to medium-high heat.
02 - Brush chicken breasts with olive oil and season with garlic powder, oregano, salt, and pepper.
03 - Grill chicken for 6-7 minutes per side or until fully cooked (internal temperature 165°F/74°C). Let rest for 5 minutes, then slice into strips.
04 - In a bowl, whisk together Greek yogurt, Parmesan, lemon juice, 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 the yogurt Caesar dressing and toss to coat evenly.
06 - Top salad with grilled chicken strips and shaved Parmesan cheese. Serve immediately.

# Expert Advice:

01 -
  • The yogurt dressing keeps for days in the fridge, so you can make a double batch and have instant Caesar salads all week
  • Grilling the chicken adds those gorgeous char marks and smoky flavor that perfectly balance the cool, creamy dressing
02 -
  • I once skipped letting the chicken rest and sliced it immediately, losing all those precious juices onto the cutting board instead of keeping them in the meat where they belong
  • The dressing tastes even better after sitting for an hour, so make it first and let the flavors meld while you grill the chicken
03 -
  • If your chicken breasts are uneven thickness, pound them gently with a meat mallet so they cook at the same rate
  • Room temperature yogurt incorporates more smoothly into the dressing, so take it out of the fridge while you prep everything else
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