Yogurt Caesar Grilled Chicken Salad

Last summer, my sister visited for a week and announced she was eating clean. I panicked because my usual hosting strategy involved pasta and heavy comfort food. This yogurt Caesar salad emerged from a frantic Sunday afternoon experiment when we both wanted something satisfying but light. Now she texts me about it at least twice a month, and I make it even when nobody is watching.

My friend Sam swore he hated healthy salads until I put this plate in front of him during a beach weekend. He took a skeptical bite, eyes widened, and asked for seconds. The next day he called from the grocery store, asking what brand of Greek yogurt I used because he needed to replicate it immediately.

Ingredients

• 2 large boneless skinless chicken breasts: Pound them slightly to even thickness for more even grilling.
• 1 tablespoon olive oil: Helps the seasoning stick and prevents sticking on the grill.
• 1 teaspoon garlic powder and 1 teaspoon dried oregano: This simple combo creates an Italian inspired crust on the chicken.
• ½ cup plain Greek yogurt: Use 2% or whole milk for the creamiest texture and best flavor.
• 2 tablespoons freshly grated Parmesan cheese: Freshly grated melts better into the dressing than pre shredded.
• 2 tablespoons lemon juice: Brightens and cuts through the rich yogurt perfectly.
• 2 teaspoons Dijon mustard: The secret ingredient that adds depth and emulsifies everything.
• 1 small garlic clove: Finely mince it so no one gets an intense raw garlic chunk.
• 2 large heads romaine lettuce: Cold and crisp makes all the difference in texture.
• ½ cup croutons: Homemade cubes of toasted sourdough are worth the extra five minutes.

Instructions

Fire up the grill:

Preheat your grill or grill pan to medium high heat while you prep everything else.

Season the chicken:

Brush both sides with olive oil and sprinkle with garlic powder, oregano, salt, and pepper, pressing gently to help it stick.

Grill to perfection:

Cook for 6 to 7 minutes per side until the internal temperature reaches 165F, then let it rest for 5 minutes before slicing.

Whisk the magic dressing:

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

Assemble your masterpiece:

Toss romaine, cherry tomatoes if using, and croutons with dressing, then top with sliced chicken and shaved Parmesan.

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My roommate started requesting this every Monday after she discovered it could survive three days in the fridge without getting soggy. Now it has become our weekly ritual, something we look forward to after chaotic weekends.

Making It Your Own

I have added anchovy paste to the dressing when craving something closer to traditional Caesar, and it works beautifully with the yogurt base. One time I used fresh oregano from my windowsill garden instead of dried, and the brightness was unexpected but welcome.

Perfecting The Chicken

The first time I made this, I sliced the chicken immediately and regretted it when all those juices pooled on the plate. Now I am religious about the resting period, and the difference is night and day. A meat thermometer eliminates all the guesswork.

Serving Suggestions

This salad holds its own as a complete meal, but sometimes I serve it alongside garlic bread for a more indulgent dinner. The balance of textures is what makes people ask for the recipe.

• Warm the croutons slightly before adding for extra comfort.
• Grill extra chicken for lunch the next day.
• Keep extra dressing in a jar for quick weekday salads.

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Hope this brings as many refreshing moments to your table as it has to mine.

Recipe FAQs

→ Can I prepare this salad ahead of time?

You can grill the chicken and make the dressing up to one day ahead. Store both separately in airtight containers. Assemble the salad fresh just before serving to keep the lettuce crisp and croutons crunchy.

→ What's the best way to grill chicken breasts evenly?

Pound the chicken breasts to an even thickness of about three-quarters of an inch before grilling. This ensures they cook at the same rate. Mark them at an angle to create attractive grill marks, then flip only once halfway through cooking.

→ How can I make the dressing less tangy?

Reduce the lemon juice to one tablespoon and add one tablespoon of water or olive oil to balance the flavor. You can also use mild Greek yogurt instead of plain, which tends to be slightly less sharp.

→ Is this salad suitable for meal prep?

Yes, this works well for meal prep when stored properly. Keep the grilled chicken, dressing, and salad components in separate containers. Combine them in a bowl with dressing just before eating to maintain texture and freshness.

→ What protein alternatives can I use?

Grilled shrimp, turkey breast, or baked tofu make excellent substitutes. Maintain similar cooking times and internal temperatures for safety. Adjust seasonings to complement your protein choice.

→ How do I know when the chicken is fully cooked?

Use a meat thermometer to check that the thickest part reaches 165°F (74°C). Alternatively, cut into the thickest section—juices should run clear with no pink remaining. Let cooked chicken rest five minutes before slicing for maximum juiciness.