Grilled Chicken Caesar Salad (Printable)

Juicy grilled chicken atop crisp romaine with tangy 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 serve

# How-To Steps:

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 grill, 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 all dressing ingredients 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 and freshly cracked black pepper. Serve immediately.

# Expert Suggestions:

01 -
  • The Greek yogurt dressing tastes indulgent but won't leave you feeling weighed down afterward.
  • You get restaurant quality croutons at home without any fancy equipment or pretentious techniques.
  • It comes together faster than ordering takeout, yet feels like you spent way more effort than you actually did.
02 -
  • Don't skip the resting period for the chicken, I learned this the hard way when I sliced it immediately and all the juices ran out onto the cutting board instead of staying in the meat.
  • Make your dressing while the croutons are toasting so everything comes together at the same time and you're not fussing with multiple steps at the end.
  • Toss the lettuce with dressing first before adding the protein and croutons, this ensures every bite tastes dressed instead of just the top layers.
03 -
  • Marinate your chicken in the seasoning mix for thirty minutes before grilling if you have the time, the flavors go deeper and the meat stays juicier.
  • Keep your dressing slightly thinner than you think it should be because the lettuce will release water as it sits, diluting everything naturally.
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