Save to Pinterest I stumbled onto this salad during one of those sweltering July evenings when turning on the oven felt like a personal betrayal. My sister was visiting, craving something substantial but not heavy, and I realized I had all the Caesar fixings except the mayonnaise for dressing. Greek yogurt stepped in as the emergency substitute, and honestly? We both agreed it was the happiest kitchen accident of summer.
Last summer I made this for my neighbor who swore she hated anything labeled healthy. She watched me assemble it, skeptical about the yogurt swap, and went back for thirds. Now she texts me whenever she spots romaine on sale, asking if I have that chicken salad in my dinner rotation.
Ingredients
- 2 large boneless skinless chicken breasts: I pound them slightly to even thickness so they grill evenly and stay tender
- 1 tablespoon olive oil: Use this to coat the chicken before seasoning, helps those spices cling beautifully
- 1 teaspoon garlic powder: Distributed more evenly than fresh garlic on the grill surface
- 1 teaspoon dried oregano: The Mediterranean backbone that bridges chicken and dressing flavors
- ½ teaspoon salt and ¼ teaspoon black pepper: Simple seasoning that lets the other elements shine
- ½ cup plain Greek yogurt: Full fat or 2 percent creates that luxurious dressing texture without being overwhelming
- 2 tablespoons freshly grated Parmesan cheese: Freshly grated melts into the dressing, pre-grated just sits there
- 2 tablespoons lemon juice: Brightens everything and cuts through the creamy elements
- 1 tablespoon extra-virgin olive oil: Adds that silky mouthfeel to the dressing
- 1 tablespoon Dijon mustard: The secret ingredient that emulsifies everything together
- 1 small garlic clove: Finely minced so no one gets an overwhelming raw bite
- 2 teaspoons Worcestershire sauce: Provides that deep umami note classic Caesar is known for
- 2 large heads romaine lettuce: Look for tight heads and wash them thoroughly, grit ruins everything
- ½ cup cherry tomatoes: Pop them in half for bursts of sweetness throughout
- ½ cup croutons: Homemade cubes of day-old bread transform this into something crave-worthy
- ¼ cup shaved Parmesan cheese: Use a vegetable peeler for those delicate ribbons on top
Instructions
- Fire up the grill:
- Preheat to medium-high, letting the grates get nice and hot while you prep the chicken
- Season the chicken:
- Brush with olive oil and coat with garlic powder, oregano, salt, and pepper on both sides
- Grill to perfection:
- Cook for 6 to 7 minutes per side until 165°F internally, then let rest for 5 minutes before slicing
- Whisk the dressing:
- Combine yogurt, Parmesan, lemon juice, olive oil, Dijon, garlic, Worcestershire, salt, and pepper until smooth
- Assemble the base:
- Toss romaine, cherry tomatoes, and croutons in a large bowl with enough dressing to coat
- Finish it off:
- Arrange sliced chicken on top and scatter those Parmesan shavings like you are plating for someone special
Save to Pinterest This salad has become my go-to when friends announce they are stopping by because it looks impressive but comes together while we are catching up in the kitchen. Something about that combination of warm spiced chicken and cool tangy dressing just makes conversation flow easier.
Making It Ahead
The dressing keeps beautifully in the refrigerator for three days, actually developing more depth as the flavors meld. Grill extra chicken when you have the grill going and store it sliced, it reheats gently or can be eaten cold straight from the container.
Customization Ideas
I have swapped in grilled shrimp when chicken felt too heavy, and the lemony yogurt dressing pairs surprisingly well. During heirloom tomato season, thick slices replace cherry tomatoes and turn this into something completely different but equally wonderful.
Perfecting The Texture Balance
The real magic happens when every forkful has a bit of crunch from croutons, creaminess from dressing, and warmth from chicken. I toast bread cubes with a little olive oil and garlic until golden, which makes a world of difference compared to store-bought versions.
- Mix half the dressing first, add more if the leaves seem dry once tossed
- Toast nuts instead of croutons for a protein boost and different crunch
- Shave extra Parmesan over each individual portion for maximum impact
Save to Pinterest This is the kind of dinner that makes you feel nourished without weighed down, the perfect transition meal between seasons. I hope it finds its way into your regular rotation too.
Recipe FAQs
- → Can I prepare the dressing ahead of time?
Yes, the yogurt Caesar dressing can be made 1-2 days in advance. Store it in an airtight container in the refrigerator. The flavors will actually meld and deepen overnight, making it even more delicious.
- → How do I know when the chicken is fully cooked?
Grill chicken for 6-7 minutes per side until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest part. Let it rest for 5 minutes after cooking to retain juices before slicing.
- → What can I substitute for croutons?
Toasted nuts like almonds, walnuts, or pine nuts work wonderfully for a gluten-free option. You can also use crispy chickpeas, breadcrumbs, or simply skip them for a lower-carb version.
- → Is there a way to make this more flavorful?
Marinate the chicken in the yogurt Caesar dressing for 30 minutes before grilling to infuse deeper flavor. You can also add anchovy paste to the dressing for a more traditional Caesar taste, or include fresh herbs like parsley and basil.
- → Can I make this dairy-free?
Substitute Greek yogurt with dairy-free yogurt alternatives and use nutritional yeast instead of Parmesan. Ensure your Worcestershire sauce is dairy-free, and use non-dairy croutons or skip them entirely.
- → How long does this salad keep as leftovers?
Store components separately: keep dressed greens in an airtight container for up to 2 days, sliced chicken for 3-4 days, and dressing for 1-2 days. Assemble fresh when ready to eat for best crispness and texture.