Yogurt Caesar Grilled Chicken Salad

The summer I discovered Greek yogurt could replace mayonnaise in Caesar dressing was the same summer my grill became my best friend. I was skeptical at first, worried the tang would overpower everything, but that first creamy spoonful changed my entire approach to weeknight salads. The chicken came off the grill with those gorgeous char marks, the dressing was unexpectedly velvety, and suddenly I had a restaurant-quality dinner that actually made me feel good about what I was eating.

My neighbor Sarah dropped by unexpected during that first experiment, drawn in by the smell of garlic and charred chicken hitting the grill. We ended up eating on the back porch steps, plates balanced on our knees, while she told me about her grandmother who made Caesar dressing from scratch every Sunday. The lettuce stayed impossibly crisp, the dressing coated every leaf perfectly, and I knew this wasnt just a summer fling recipe but something Id make forever.

Ingredients

• 2 large boneless skinless chicken breasts: I pound them slightly to even thickness so they grill evenly and stay juicy throughout
• 1 tablespoon olive oil: Use this to brush the chicken before seasoning helps the spices stick and promotes beautiful grill marks
• 1 teaspoon garlic powder: Distributes more evenly than fresh garlic on the chicken and wont burn on the grill
• 1 teaspoon dried oregano: Adds that Mediterranean undertone that makes everything taste like sunshine
• ½ teaspoon salt and ¼ teaspoon black pepper: The essential foundation that wakes up all the other flavors
• ½ cup plain Greek yogurt: Full fat or 2% gives you the luxurious mouthfeel that makes this dressing sing
• 2 tablespoons freshly grated Parmesan cheese: Buy a wedge and grate it yourself the pre-shredded stuff just doesnt melt the same way into the yogurt
• 2 tablespoons lemon juice: Fresh squeezed is non-negotiable here it cuts through the rich yogurt and brightens the whole bowl
• 1 tablespoon extra-virgin olive oil: A little drizzle helps emulsify the dressing and gives you that silky restaurant texture
• 2 teaspoons Dijon mustard: The secret ingredient that makes everything taste like it came from a professional kitchen
• 1 small garlic clove finely minced: Use a microplane or press it really fine so you dont bite into raw garlic chunks
• 2 teaspoons Worcestershire sauce: This adds that mysterious umami depth that people ask about but cant quite identify
• 2 large heads romaine lettuce: Look for tight heads with no wilting or browning you want maximum crunch
• ½ cup cherry tomatoes halved: Optional but I love the pop of bright acidity against the creamy dressing
• ½ cup croutons: Homemade or store-bought just make sure theyre sturdy enough to hold up to the dressing
• ¼ cup shaved Parmesan cheese: Use a vegetable peeler to get those elegant thin shards on top

Instructions

Get your grill nice and hot:

Preheat to medium-high about 400°F and give the grates a quick brush so nothing sticks

Season the chicken simply but thoroughly:

Brush both sides with olive oil then sprinkle with garlic powder oregano salt and pepper pat it in gently so it adheres

Grill to perfection:

Cook for 6-7 minutes per side until beautifully marked and the internal temp hits 165°F then let it rest for 5 minutes before slicing

Whisk up that magic dressing:

Combine Greek yogurt Parmesan lemon juice olive oil Dijon minced garlic Worcestershire salt and pepper until silky smooth

Build your salad foundation:

Toss chopped romaine cherry tomatoes and croutons in a large bowl then drizzle with just enough dressing to coat

Bring it all together:

Arrange dressed lettuce on plates or a platter top with sliced chicken and finish with those Parmesan shavings

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This salad became my go-to dinner after my daughter declared it better than any restaurant Caesar shes ever had. Something about the warm chicken against the cool crisp lettuce the way the yogurt dressing clings to every leaf makes it feel special even on the most exhausted Tuesday nights.

Making It Ahead

The dressing actually gets better after a day in the fridge so I always double the batch and keep it in a jar. Grill extra chicken on Sunday and you can assemble restaurant-worthy lunches all week with almost zero effort.

The Perfect Grill Marks

I learned this trick from a chef friend dont flip the chicken too early. Wait until it releases easily from the grates naturally usually about 4 minutes in then give it a quarter turn for those professional crosshatch marks nobody can resist.

Customization Ideas

Sometimes I add avocado for creaminess or swap in kale for extra nutrition. The base formula is so forgiving that you can make it your own without any risk of failure.

• Try grilling romaine hearts whole for 2 minutes per side for a warm variation
• Add a soft-boiled egg on top for extra protein
• Use the leftover dressing as a dip for raw vegetables

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Theres something deeply satisfying about a salad that actually fills you up and leaves you feeling light and energized. This one delivers every single time.

Recipe Questions & Answers

→ Can I prepare the dressing ahead of time?

Yes, the yogurt Caesar dressing can be made up to 2 days in advance. Store it in an airtight container in the refrigerator. Stir well before using, as it may thicken slightly.

→ What's the best way to cook the chicken?

A grill or grill pan works best for achieving those characteristic grill marks and smoky flavor. Cook for 6-7 minutes per side over medium-high heat until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing to keep it tender.

→ How can I make this gluten-free?

Replace traditional croutons with toasted nuts like almonds or walnuts. Verify your Worcestershire sauce is gluten-free, as some brands contain hidden gluten. All other ingredients are naturally gluten-free.

→ Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is preferred because it's thicker and creamier. If using regular yogurt, you may need to drain it through cheesecloth or use less liquid to achieve the right consistency for the dressing.

→ How should I store leftover salad?

Keep the dressing separate from the greens to maintain crispness. Store chicken and greens in separate containers for up to 2 days. Assemble just before serving for the best texture and flavor.

→ What allergens does this contain?

This salad contains dairy (yogurt and Parmesan), gluten if using traditional croutons, mustard, and potentially fish if your Worcestershire sauce contains anchovies. Check all packaged ingredients for hidden allergens and make substitutions as needed.