Save to Pinterest The afternoon sun hit my kitchen counter just right as I whisked that Greek yogurt dressing together, tangy and creamy without any of the guilt that usually comes with Caesar. My roommate walked in, eyebrows raised at the yogurt swap, but one taste later she was already texting her sister about this lunch revelation.
I first made this for a summer weekday lunch when the heat had me craving something substantial but not weighing me down. My friend Sarah took three bowls to go and texted me an hour later asking if I had extra chicken marinating in the fridge.
Ingredients
- 2 large boneless, skinless chicken breasts: Pound them to even thickness so they cook uniformly and stay juicy throughout
- 1 tablespoon olive oil: Helps the seasoning stick and promotes gorgeous grill marks
- 1 teaspoon garlic powder: Distributed evenly for consistent flavor without burnt bits
- 1 teaspoon dried oregano: Earthy Mediterranean note that complements the Caesar profile perfectly
- ½ teaspoon salt and ¼ teaspoon black pepper: Essential foundation, but the dressing carries most of the seasoning load
- ½ cup plain Greek yogurt (2% or whole milk): The creamy backbone that transforms this into something lighter yet still luxurious
- 2 tablespoons freshly grated Parmesan cheese: Use the good stuff pre-grated for the dressing, it melts into the yogurt beautifully
- 2 tablespoons lemon juice: Bright acidity cuts through the richness and mimics traditional Caesar sharpness
- 1 tablespoon extra-virgin olive oil: Just enough silkiness to make the dressing coat every leaf evenly
- 2 teaspoons Dijon mustard: The secret emulsifier that holds everything together while adding a gentle bite
- 1 small garlic clove, finely minced: Fresh garlic brings a punch that powder cannot replicate in the dressing
- 2 teaspoons Worcestershire sauce: Umami depth that anchors all the flavors without overpowering them
- 2 large heads romaine lettuce, chopped: Crunchy ribs and tender leaves create the perfect texture contrast
- ½ cup cherry tomatoes, halved (optional): Little bursts of sweetness that balance the savory elements
- ½ cup homemade or store-bought croutons: Essential for that satisfying crunch in every forkful
- ¼ cup shaved Parmesan cheese: Paper thin shards that melt slightly against warm chicken
Instructions
- Get your grill going:
- Fire up the grill or indoor grill pan to medium high, letting it come to full temperature while you prep the chicken
- Season the chicken thoroughly:
- Brush both sides with olive oil, then sprinkle with garlic powder, oregano, salt, and pepper, pressing gently to help it adhere
- Grill to perfection:
- Cook for 6 to 7 minutes per side until juices run clear and internal temp hits 165F, then let rest 5 minutes before slicing into strips
- Whisk the creamy dressing:
- Combine Greek yogurt, Parmesan, lemon juice, olive oil, Dijon, minced garlic, Worcestershire, salt, and pepper until silky smooth
- Assemble your masterpiece:
- Toss romaine, tomatoes, and croutons with enough dressing to coat lightly, then top with warm chicken and shaved Parmesan
Save to Pinterest This became my go to summer staple after realizing I could prep everything Sunday and have office lunches that actually made me excited for noon. Something about the warm chicken against that cool, tangy dressing just hits different on a busy day.
Making It Your Own
Once you have the base down, this salad becomes a canvas for whatever you are craving. I have added sliced avocado for creaminess, swapped in kale for extra nutrition, and even used the leftover dressing as a dip for raw vegetables when the lettuce ran out.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the yogurt beautifully, or go with a light rosé if you are feeling fancy. For something non alcoholic, sparkling water with a squeeze of lemon mirrors the dressing brightness without competing with it.
Meal Prep Magic
This recipe has saved my weekdays more times than I can count. The dressing keeps for five days in the fridge and actually tastes better after the flavors meld, while grilled chicken reheats beautifully without drying out like some proteins do.
- Store dressing separately from greens to prevent soggy leaves
- Slice chicken just before serving to maintain maximum moisture
- Keep croutons in an airtight container until the last possible second
Save to Pinterest Hope this salad becomes as much of a fixture in your rotation as it has in mine. Sometimes the simplest twists end up being the ones we cannot imagine living without.
Recipe Questions & Answers
- → Can I prepare this salad ahead of time?
Yes, you can grill and slice the chicken up to 2 days ahead. Keep it refrigerated separately from the greens. The dressing also keeps for 3-4 days. Assemble the salad just before serving to keep the romaine crisp.
- → What's the best way to grill chicken breasts without drying them out?
Pound the chicken to an even thickness of about ¾ inch, oil and season generously, then grill over medium-high heat for 6-7 minutes per side. Check the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing to retain juices.
- → How can I make this dressing more traditional?
Add 1-2 teaspoons of anchovy paste to the Greek yogurt mixture for a more authentic Caesar flavor. You can also incorporate a raw egg yolk if you prefer a richer dressing, though use pasteurized eggs for food safety.
- → Is this salad suitable for a gluten-free diet?
Yes, simply substitute regular croutons with gluten-free croutons, or replace them with toasted nuts like almonds or walnuts. Check all packaged ingredients including the Worcestershire sauce for hidden gluten.
- → What can I substitute for Greek yogurt in the dressing?
Regular plain yogurt works well but will be slightly thinner. You can also use sour cream or a combination of mayo and plain yogurt for a creamier texture. Avoid non-dairy alternatives as they may affect the authentic flavor.
- → How do I store leftovers?
Store grilled chicken and dressing separately in airtight containers for up to 3 days. Keep greens separate until ready to serve. Do not store the assembled salad as the lettuce will wilt and become soggy.