Save Last summer, I found myself standing in front of my grill with chicken breasts and a container of Greek yogurt, wondering what would happen if I married them. The result was this lighter Caesar salad that my sister now requests every time she visits. I love how the yogurt creates this velvety dressing without making the salad feel heavy.
My neighbor peeked over the fence while I was grilling the chicken and ended up staying for dinner. She kept asking what made the dressing so silky, and when I told her it was Greek yogurt, she wrote it down on a napkin right there at the table. Now three people on our street make this weekly.
Ingredients
- 2 large boneless skinless chicken breasts: Pat them completely dry before seasoning to get those beautiful grill marks
- 1 tablespoon olive oil: Helps the spices cling and prevents sticking on the grates
- 1 teaspoon garlic powder: Distributes more evenly than fresh garlic on the chicken surface
- 1 teaspoon dried oregano: Earthy Greek flavor that pairs perfectly with the yogurt theme
- ½ teaspoon salt and ¼ teaspoon black pepper: Simple seasoning that lets the grill shine
- ½ cup plain Greek yogurt: Use 2% or whole milk for the creamiest dressing consistency
- 2 tablespoons freshly grated Parmesan cheese: Freshly grated melts into the yogurt better than pre-shredded
- 2 tablespoons lemon juice: Bright acid that cuts through the rich yogurt perfectly
- 1 tablespoon extra-virgin olive oil: Adds that luxurious mouthfeel to the dressing
- 2 teaspoons Dijon mustard: The secret emulsifier that keeps everything silky smooth
- 1 small garlic clove finely minced: Raw garlic adds the kick you expect from Caesar
- 2 teaspoons Worcestershire sauce: Provides that deep umami backbone
- ¼ teaspoon salt and ¼ teaspoon black pepper: Adjust to your taste preference
- 2 large heads romaine lettuce chopped: Ice cold and completely dry for the crispest bites
- ½ cup cherry tomatoes halved: Little bursts of sweetness and color
- ½ cup croutons: Homemade or store-bought, get them crunchy
- ¼ cup shaved Parmesan cheese: Use a vegetable peeler for those elegant ribbons
Instructions
- Get your grill going:
- Preheat your grill or grill pan to medium-high heat until it is nice and hot
- Season the chicken:
- Brush the chicken breasts with olive oil and sprinkle them with garlic powder, oregano, salt, and pepper on both sides
- Grill to perfection:
- Cook the chicken for 6 to 7 minutes per side until it reaches 165 degrees F inside, then let it rest for 5 minutes before slicing into strips
- Whisk the dressing:
- While the chicken grills, combine the Greek yogurt, Parmesan, lemon juice, olive oil, Dijon, garlic, Worcestershire, salt, and pepper until creamy and smooth
- Build your salad base:
- Toss the chopped romaine, cherry tomatoes, and croutons in a large bowl with the yogurt Caesar dressing until everything is coated
- Assemble and serve:
- Arrange the salad on plates, top with sliced grilled chicken and shaved Parmesan, and enjoy immediately while the chicken is still warm
Save This salad has become my go-to for dinner parties because people cannot believe it is healthy. I watch friends take that first skeptical bite, then their eyes light up as they reach for seconds.
Make It Your Own
I have started marinating the chicken in half the dressing for thirty minutes before grilling on busy weeknights. The extra flavor infusion means I can skip the dressing on the salad and just drizzle what is left over the top.
The Crunch Factor
My daughter taught me to toast extra croutons with a little Parmesan sprinkled on top until they turn golden brown. They stay crunchy longer in the dressed salad and add this incredible savory note that everyone comments on.
Serving It Up
I slice the chicken against the grain and fan it out on top of each salad instead of mixing it in. The presentation looks restaurant quality and the warm chicken against the cool lettuce is such a lovely contrast. Serve it alongside some crusty bread and you have a complete meal.
- Grill extra chicken and use it for lunch the next day
- Keep the dressing separate until you are ready to eat
- Add sliced avocado if you want extra creaminess
Save Every time I make this, I am reminded that the best recipes often come from happy accidents. Enjoy every fresh, creamy bite.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can grill the chicken and prepare the dressing up to 4 hours in advance. Store them separately in the refrigerator. Chop the lettuce and assemble the salad just before serving to keep the greens crisp and croutons crunchy.
- → What's the best way to grill chicken breasts evenly?
Pound the chicken breasts to an even thickness before grilling. This ensures they cook uniformly in 6-7 minutes per side. Use medium-high heat and avoid moving them around too much. Check the internal temperature reaches 165°F for food safety.
- → How can I make this dressing more traditional?
Add one anchovy fillet, finely minced, or a teaspoon of anchovy paste to the yogurt mixture. This adds the authentic umami depth of classic Caesar dressing while keeping it lighter with the Greek yogurt base.
- → Is this salad suitable for meal prep?
Absolutely. The components store well separately for 3-4 days. Keep grilled chicken, dressing, and vegetables in sealed containers. Assemble individual portions when ready to eat, adding croutons just before consuming to maintain crunch.
- → What are good substitutes for croutons?
Try toasted nuts like walnuts, pecans, or almonds for added crunch and protein. Whole grain bread cubes tossed with olive oil and herbs offer another option. For a gluten-free version, use certified gluten-free croutons or toasted chickpeas.
- → Can I use a different protein instead of chicken?
Yes, this dressing works well with grilled shrimp, salmon, turkey, or even grilled tofu. Adjust cooking times accordingly. The yogurt Caesar pairs beautifully with any lean protein that complements the fresh, bright flavors of the salad.