Grilled Chicken Caesar Salad

My neighbor showed up one summer evening with a container of Greek yogurt and this wild idea that we could make Caesar dressing without all the mayo and anchovies. Skeptical doesn't begin to cover it, but we grilled some chicken, toasted bread cubes, and tossed it together in her kitchen. One bite and I understood, the tanginess of the yogurt made everything brighter, the chicken stayed juicy, and suddenly this salad felt less like an obligation and more like something I actually wanted to make again.

I made this for a potluck last spring when I was genuinely tired of bringing the same old sides, and someone actually asked for the recipe before finishing their plate. That's when I realized this wasn't just a weeknight dinner, it had become something people got excited about, the kind of salad that disappears fastest.

Ingredients

• Boneless, skinless chicken breasts: Two medium ones are perfect for four people, they cook evenly and stay moist when you let them rest after grilling.
• Olive oil: Use good quality extra virgin for the dressing to taste the difference, regular olive oil works fine for cooking the chicken and croutons.
• Garlic powder, oregano, salt, pepper: These dried seasonings for the chicken are forgiving and create a flavor base that lets the char shine through.
• Sourdough bread: Day old bread works better than fresh since it's slightly drier and crisps up better when toasted, any good bakery loaf works too.
• Plain Greek yogurt: This is the secret weapon, buy the full fat kind if you can find it because the tang and richness matter more than you'd think.
• Grated Parmesan cheese: Freshly grated from a block tastes completely different from the pre-shredded stuff, worth the extra thirty seconds.
• Fresh lemon juice: Never use bottled, squeeze it yourself because that brightness is what makes this dressing pop.
• Dijon mustard: This adds sharpness and helps emulsify the dressing, one tablespoon is exactly right.
• Worcestershire sauce: Just a teaspoon deepens the savory notes, the umami kicks everything up without being obvious.
• Romaine lettuce: Two large heads chopped by hand rather than sliced stays fresher longer and feels better in your mouth.

Instructions

Get your grill ready:

Heat your grill or grill pan to medium-high heat for at least five minutes so the surface is actually hot, cold grates mean the chicken sticks and you lose those beautiful char marks.

Season and grill the chicken:

Pat your chicken breasts dry with paper towels, then rub them generously with olive oil and the garlic powder, oregano, salt and pepper mixture. Grill for five to six minutes per side until the internal temperature hits one hundred sixty five degrees, you'll see the juices run clear when you poke the thickest part.

Rest and slice:

Let the chicken sit on a cutting board for five minutes undisturbed, this keeps the juices from running out when you slice it. Slice against the grain into half inch strips and set aside.

Toast the croutons:

While the chicken grills, toss your sourdough cubes with olive oil, garlic powder, salt and pepper, spread them in a single layer on a baking sheet. Bake at three hundred seventy five degrees for ten to twelve minutes, stirring halfway through, until they're golden brown and you can hear them crunch when you squeeze one.

Make the dressing:

In a small bowl whisk together the Greek yogurt, Parmesan, lemon juice, Dijon mustard, extra virgin olive oil, Worcestershire sauce, minced garlic, salt and pepper until completely smooth. Taste it and adjust the seasoning, this is where you make it yours.

Assemble the salad:

In a large bowl toss the chopped romaine with about half the dressing so every leaf gets coated, then add the sliced chicken, warm croutons and shaved Parmesan cheese. Drizzle more dressing over the top if you like it wetter, then crack fresh black pepper all over and serve immediately while everything is still at the right temperature.

Save

There was a moment at that potluck when I watched my friend's eight year old ask for more salad instead of the mac and cheese, and that's when I knew this recipe had real power. Food that makes people genuinely want to eat vegetables without thinking about it is the kind of cooking that matters.

Why This Dressing Changed Everything

The Greek yogurt swap started as a health thing but became something bigger, the tang actually brightens the whole salad instead of burying it under creamy richness. The acid from the lemon juice and mustard keeps everything feeling alive and fresh, even when you make it ahead.

Making It Your Own

My sister adds cherry tomatoes and thinly shaved red onion for color and crunch, my coworker swears by a handful of bacon bits, I've seen people add avocado slices and roasted chickpeas. The beauty of this salad is that the chicken and dressing are solid enough to support whatever else you want to throw in, it never falls apart.

Kitchen Timing and Prep

The whole thing takes about thirty five minutes from fridge to table, but you can prep everything earlier in the day and just assemble right before eating. I often cube the bread and make the dressing in the morning, which means dinner is just grilling the chicken and tossing everything together.

• Make the dressing up to four hours ahead and let it sit in the fridge so the flavors get to know each other better.
• Cut your croutons and toast them while the chicken rests so they're still warm and crispy when they hit the salad.
• Chop your romaine and store it in a damp paper towel so it stays crisp without getting waterlogged.

Save

This salad has become my go to when I want something that feels like restaurant quality but doesn't require restaurant level stress. It's the kind of meal that reminds you why you actually enjoy cooking.

Kitchen Guide

→ How do I ensure the chicken stays juicy when grilling?

Marinate the chicken in olive oil and seasoning beforehand and avoid overcooking by grilling 5–6 minutes per side until 165°F internal temperature is reached. Let it rest before slicing.

→ What’s the best way to make sourdough croutons crispy?

Toss cubed sourdough bread with olive oil and seasonings, then bake at 375°F for 10–12 minutes, turning once until golden and crisp.

→ Can I substitute Greek yogurt with another ingredient in the dressing?

Greek yogurt provides creaminess with tang and protein, but a thick plain yogurt or crème fraîche can work as alternatives.

→ How can I add more flavor to the chicken?

Marinate chicken for 30 minutes with olive oil, garlic, oregano, salt, and pepper before grilling or add a splash of lemon juice for brightness.

→ Are there suggested additions to enhance this salad?

Adding cherry tomatoes, avocado slices, or a touch of anchovy paste in the dressing can deepen flavors and add nutrition.