Grilled Chicken Caesar Salad (Printer Friendly)

Juicy grilled chicken with crisp romaine, tangy Greek yogurt dressing, and crunchy sourdough croutons.

# What You Need:

→ Grilled Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon dried oregano
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Sourdough Croutons

07 - 2 cups sourdough bread, cut into 3/4-inch cubes
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon garlic powder
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Greek Yogurt Caesar Dressing

12 - 1/2 cup plain Greek yogurt
13 - 2 tablespoons grated Parmesan cheese
14 - 2 tablespoons fresh lemon juice
15 - 1 tablespoon Dijon mustard
16 - 1 tablespoon extra-virgin olive oil
17 - 1 teaspoon Worcestershire sauce
18 - 1 garlic clove, minced
19 - 1/4 teaspoon salt
20 - 1/4 teaspoon black pepper

→ Salad Assembly

21 - 2 large heads romaine lettuce, chopped
22 - 1/4 cup shaved Parmesan cheese
23 - Freshly cracked black pepper to taste

# Directions:

01 - Preheat grill or grill pan to medium-high heat.
02 - Rub chicken breasts with olive oil, garlic powder, oregano, salt, and pepper. Grill for 5-6 minutes per side until internal temperature reaches 165°F. Remove from heat, rest for 5 minutes, then slice thinly.
03 - Preheat oven to 375°F. Toss sourdough bread cubes with olive oil, garlic powder, salt, and pepper. Spread on baking sheet and bake for 10-12 minutes, turning once, until golden and crisp.
04 - In a small bowl, whisk together Greek yogurt, Parmesan cheese, lemon juice, Dijon mustard, extra-virgin olive oil, Worcestershire sauce, minced garlic, salt, and pepper until smooth. Adjust seasoning to taste.
05 - In a large bowl, toss romaine lettuce with half the dressing. Add sliced grilled chicken, croutons, and shaved Parmesan. Drizzle with additional dressing as desired.
06 - Garnish with extra Parmesan cheese and freshly cracked black pepper. Serve immediately.

# Pro Advice:

01 -
  • The Greek yogurt keeps everything light and tangy while the grilled chicken makes this feel like an actual meal, not just lettuce.
  • Homemade croutons taste so good that you'll wonder why you ever bought them, and the whole thing comes together faster than takeout.
  • It's the kind of salad that feels fancy enough for guests but simple enough that you can throw it together on a random Tuesday.
02 -
  • Don't skip resting the chicken—rushing straight to slicing releases all the juices and makes it dry, no matter how perfectly you cooked it.
  • Greek yogurt dressing separates if you dress the salad too far ahead, so assemble everything within 10 minutes of eating for the best texture.
  • Anchovy paste sounds scary but a tiny pinch (really, just a ¼ teaspoon) transforms this into an authentic Caesar without tasting fishy at all.
03 -
  • Marinate the chicken in the seasoning mix for 30 minutes before grilling if you have the time—the oil helps flavors penetrate deeper and the chicken emerges more flavorful.
  • Add cherry tomatoes or avocado right before serving to keep them from getting soggy and to add color that makes the whole plate more appetizing.
Go Back