Grilled Chicken Caesar Salad (Printable)

A fresh salad with grilled chicken, tangy Greek yogurt dressing, and crunchy sourdough croutons.

# What You'll 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

# Method:

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 to 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 to 12 minutes, turning once, until golden and crisp.
04 - In small bowl, whisk together Greek yogurt, Parmesan cheese, lemon juice, Dijon mustard, extra-virgin olive oil, Worcestershire sauce, minced garlic, salt, and black pepper until smooth. Adjust seasoning to taste.
05 - In large bowl, toss chopped 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 cheese and freshly cracked black pepper. Serve immediately.

# Expert Advice:

01 -
  • The Greek yogurt dressing is lighter than traditional Caesar but tastes just as satisfying, which means you can actually enjoy eating it without feeling weighed down.
  • Grilling the chicken takes maybe fifteen minutes total, and those charred bits give the whole salad a smokiness that feels fancy but requires zero fussy technique.
  • Homemade croutons toast while the chicken rests, so everything comes together at exactly the right moment without last minute scrambling.
02 -
  • Don't skip resting the chicken, those five minutes make the difference between dry strings and juicy tender slices that actually make the salad worth eating.
  • Add the croutons at the very last second before serving or they'll get soggy, they stay crispy on the outside and tender inside for maybe ten minutes and then it's over.
03 -
  • If you want to marinate the chicken, mix all those seasonings with a little olive oil and let it sit for thirty minutes before grilling, the flavors go deeper and the chicken stays even more moist.
  • For a more traditional Caesar taste, whisk in half a teaspoon of anchovy paste to the dressing, sounds weird but it adds a savory depth that makes people ask what that secret ingredient is.
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