Yogurt Caesar Grilled Chicken

The first time I made this salad, it was a Tuesday evening and I was craving something substantial but not heavy. The Greek yogurt substitution happened by accident because I had no mayonnaise, and honestly that mistake changed my entire relationship with Caesar salad forever.

Last summer my sister visited and I made this for lunch. She took three bites, looked up from her bowl, and asked why restaurant Caesar salads never taste this fresh and alive. Now whenever she comes over, this is the first thing she requests.

Ingredients

• Chicken breasts: I pound them slightly so they cook evenly and stay juicy throughout grilling
• Greek yogurt: Use the 2% or whole milk variety because nonfat turns the dressing strangely thin and sad
• Freshly grated Parmesan: The pre-shredded stuff has anti-caking agents that prevent it from melting properly into the dressing
• Lemon juice: Fresh lemons make a difference here, bottled juice always tastes a bit hollow and sharp
• Dijon mustard: This emulsifies everything and adds that sharp bite that cuts through the creaminess
• Worcestershire sauce: The secret ingredient that gives dressing its depth and slight umami undertones
• Romaine lettuce: I wash and dry it thoroughly because water clinging to leaves makes dressing slide right off
• Croutons: Homemade ones are phenomenal, but a good store-bought brand works perfectly fine

Instructions

Prep the grill:

Get your grill or grill pan heating to medium-high so it is properly hot when the chicken is ready to go on

Season the chicken:

Brush both sides with olive oil and sprinkle generously with garlic powder, oregano, salt, and pepper, pressing the spices into the meat

Grill to perfection:

Cook the chicken for 6 to 7 minutes per side until it reaches 165 degrees F, then let it rest on a cutting board for 5 minutes so the juices redistribute

Whisk the dressing:

In a medium bowl, combine Greek yogurt, Parmesan, lemon juice, olive oil, Dijon, garlic, Worcestershire, salt, and pepper until everything is silky smooth

Assemble the base:

Toss the chopped romaine, cherry tomatoes if using them, and croutons in a large bowl with enough dressing to coat everything lightly

Finish it off:

Slice the rested chicken into strips and arrange on top of the salad, then finish with shaved Parmesan and serve while everything is still crisp

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This salad has become my go-to for summer dinners, but honestly I make it year-round. Something about the combination of warm grilled chicken and cool crisp dressing just works no matter the weather outside.

Making It Your Own

Sometimes I add anchovy paste to the dressing when I want that authentic Caesar punch, and other times I skip it entirely. Both versions are delicious, just different in character. The beauty is in adjusting it to what you are craving that day.

Serving Suggestions

This makes a complete meal on its own, but a slice of crusty bread never hurt anyone. I have also served it alongside roasted vegetables when feeding people who need something more than just salad for dinner.

Storage and Prep

The dressing keeps beautifully in the refrigerator for up to a week, actually improving as the flavors meld together. However I never dress the entire salad at once because leftover soggy lettuce is one of the saddest things in the kitchen.

• Wash and chop lettuce in advance, then store it with a paper towel to absorb excess moisture
• Grill extra chicken to use throughout the week in other meals or lunch salads
• Keep croutons separate until serving time or they will become disappointingly soft

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Hope this becomes a regular rotation in your kitchen like it has in mine. Something this satisfying and simple deserves to be made often.

Recipe FAQ

→ What makes this lighter than traditional Caesar?

Greek yogurt replaces the usual heavy mayonnaise and egg yolk base in the dressing, significantly reducing calories while maintaining creaminess and tangy flavor.

→ Can I use rotisserie chicken instead?

Absolutely. Shredded rotisserie chicken works perfectly and reduces total preparation time to under 15 minutes.

→ How long does the yogurt dressing last?

Store the dressing in an airtight container in the refrigerator for up to 5 days. The flavors actually develop and improve after a day or two.

→ Is this salad gluten-free?

The base salad and dressing are naturally gluten-free. Simply omit the croutons or substitute with gluten-free alternatives to make the entire dish safe for gluten-sensitive diners.

→ Can I grill the chicken ahead of time?

Yes. Grilled chicken stays fresh in the refrigerator for 3-4 days. Slice it just before serving to maintain moisture and prevent drying out.

→ What vegetables can I add for more variety?

Cucumber slices, bell pepper strips, red onion, or avocado all complement the flavors beautifully while adding crunch and nutrition.