Grilled Chicken Caesar Salad

My neighbor stopped by on a Tuesday evening with a bag of fresh sourdough from the farmer's market, and I suddenly had an excuse to finally make something beyond the sad, store-bought croutons I'd been tossing into salads for years. That one loaf sparked this whole thing—a grilled chicken Caesar that felt like summer cooking without requiring a ton of fuss. The Greek yogurt dressing was an accident turned triumph, born from the day I realized I had no heavy cream but plenty of creamy yogurt in the fridge. What started as a quick weeknight dinner became something I found myself making for friends, then for myself again and again.

I made this for my book club once, worried I was bringing something too casual for everyone's expectations, but three people asked for the dressing recipe before they even finished eating. One friend requested it for her meal prep rotation, and another admitted she'd been intimidated by Caesar dressing until she tasted how much lighter and brighter this version felt. That moment made me realize good food doesn't need to be complicated or heavy to be memorable.

Ingredients

• Boneless, skinless chicken breasts (2): Pat these dry before seasoning so the spices actually stick, and they'll develop a better crust when they hit the grill.
• Olive oil (for chicken and croutons): Use regular olive oil here and save the expensive extra-virgin for drizzling on finished dishes where its fruity notes actually shine.
• Garlic powder and dried oregano (1 tsp each): These are your flavor foundation, so don't skimp—fresh garlic can burn on high heat, making these dried versions actually better for grilling.
• Salt and pepper (for chicken): Crack your pepper fresh if you have a grinder; pre-ground loses its punch faster than you'd think.
• Sourdough bread (2 cups cubed): Day-old bread works better than fresh because it's drier and crisps up more reliably in the oven.
• Plain Greek yogurt (½ cup): Full-fat is creamier, but the non-fat version works too—just whisk it a bit longer to smooth out any lumps.
• Grated Parmesan cheese (2 tbsp for dressing, plus more for salad): Freshly grated tastes infinitely better than the pre-shredded kind, which contains anti-caking agents that make the dressing grainy.
• Fresh lemon juice (2 tbsp): Squeeze it yourself rather than using bottled—the brightness makes a real difference in the dressing's balance.
• Dijon mustard (1 tbsp): This adds depth and helps emulsify the dressing without any egg yolk needed.
• Extra-virgin olive oil (1 tbsp): Now's the time to use the good stuff for its grassy, peppery notes in the dressing.
• Worcestershire sauce (1 tsp): Fish sauce lovers can actually replace this with a tiny pinch of anchovy paste for authentic flavor, but go easy—it's potent.
• Garlic clove (1, minced): Mince it fine right before mixing so it doesn't turn bitter sitting in the dressing.
• Romaine lettuce (2 large heads): Shop for crisp, unblemished leaves and store them in a damp paper towel in the fridge if you're prepping ahead.

Instructions

Fire up the grill and prep the chicken:

Preheat your grill or grill pan to medium-high heat—you want it hot enough that water droplets sizzle immediately. While it heats, pat your chicken breasts dry with paper towels and rub them generously with olive oil, garlic powder, oregano, salt, and pepper, making sure the seasoning gets into any crevices.

Grill the chicken until golden and cooked through:

Once the grill is ready, lay the chicken down and resist the urge to move it around—let it sit for 5 to 6 minutes so a golden crust forms, then flip and cook the other side another 5 to 6 minutes until a meat thermometer reads 165°F at the thickest part. You'll know it's ready when the juices run clear and the meat feels firm but not rigid.

Rest and slice your chicken:

Pull the chicken off the heat and let it rest on a cutting board for 5 minutes—this keeps it juicy when you slice it. Cut against the grain into thin slices so each bite is tender.

Bake the croutons until they're irresistibly crispy:

While the chicken rests, preheat your oven to 375°F, toss your sourdough cubes with olive oil, garlic powder, salt, and pepper in a bowl, and spread them in a single layer on a baking sheet. Bake for 10 to 12 minutes, shaking the pan once halfway through, until they're golden brown and the edges sound crispy when you tap them.

Whisk together the dressing until it's silky:

In a small bowl, combine the Greek yogurt, grated Parmesan, lemon juice, Dijon mustard, extra-virgin olive oil, Worcestershire sauce, minced garlic, salt, and pepper. Whisk until smooth and creamy, then taste it—the flavor should be tangy, savory, and bright.

Assemble the salad with confidence:

Tear or chop your romaine lettuce and toss it in a large bowl with about half the dressing, coating everything evenly. Add your sliced chicken, warm croutons (the warmth actually helps flavors meld), and shaved Parmesan, then drizzle with extra dressing until it looks generous.

Finish and serve right away:

Crack fresh pepper over the top, add any extra Parmesan you like, and bring it to the table immediately so the croutons don't lose their crunch.

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There's something about a salad that makes you feel like you're taking care of yourself, but this one tastes so good you forget you're eating something healthy. My kids even asked for seconds once, which felt like a small miracle.

Why Homemade Croutons Change Everything

Store-bought croutons are often stale and bland, sitting in bags for months before they reach your kitchen, but homemade ones hit different. When sourdough cubes toast in the oven with just oil and seasonings, they develop this golden, crispy exterior while staying tender inside—the contrast is what makes them addictive. Plus, the whole kitchen smells incredible while they're baking, and you get to eat them while they're still warm, which honestly feels like a small luxury.

The Magic of Greek Yogurt in Dressing

Most Caesar dressings rely on mayonnaise and anchovies, which is classic for a reason, but swapping in Greek yogurt gives you the same creamy richness with a sharper tang that feels fresher and lighter. The protein in yogurt also means this salad keeps you fuller longer, so it's actually substantial enough to be a complete meal. I discovered this trick when I was trying to lighten up my cooking, and it's stuck with me ever since because it genuinely tastes better, not like a sacrifice.

Grilling Chicken Without Drying It Out

The biggest mistake I made early on was thinking longer cooking time equals more flavor, when actually precision and patience are what matter. Investing in a reliable meat thermometer changed my life because guessing by looks or feel is how you end up with dry chicken every time. Here's what actually works:

• Let your chicken reach room temperature before grilling so it cooks evenly from edge to center.
• Don't flip it more than once—moving it around stops the crust from forming and releases moisture.
• Pull it off heat at 165°F, not 170°F, because it'll keep cooking slightly while it rests.

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This salad has become my go-to when I want to feel accomplished in the kitchen without spending hours there, and it's fancy enough that no one realizes how straightforward it actually is. Make it once and you'll understand why it keeps showing up on my table.

Recipe FAQs

→ What is the best way to grill the chicken for this salad?

Rub chicken breasts with olive oil and seasonings, then grill over medium-high heat for 5-6 minutes per side until cooked through. Let rest before slicing.

→ How can I make the sourdough croutons crunchy?

Toss sourdough bread cubes with olive oil and seasonings, then bake at 375°F for 10-12 minutes until golden and crisp, turning halfway.

→ How is the dressing prepared without traditional Caesar ingredients?

The creamy dressing blends Greek yogurt with Parmesan, lemon juice, Dijon mustard, olive oil, Worcestershire sauce, and garlic for a tangy, rich flavor.

→ Can I prepare this salad in advance?

For best texture, prepare and assemble just before serving. Keep grilled chicken, croutons, and dressing separate until ready to serve.

→ Are there any optional ingredients to enhance the salad?

Add cherry tomatoes or avocado for extra color and nutrition. Anchovy paste can be added to the dressing for traditional Caesar notes.