Grilled Chicken Caesar Salad (Print)

Juicy grilled chicken over crisp romaine with creamy yogurt dressing and crunchy sourdough croutons.

# Ingredients:

→ 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 Base

21 - 2 large heads romaine lettuce, chopped
22 - 1/4 cup shaved Parmesan cheese
23 - Freshly cracked black pepper, to taste

# Directions:

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 heat, rest for 5 minutes, then slice thinly.
03 - Preheat oven to 375°F. Toss sourdough 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 a small bowl, whisk together Greek yogurt, Parmesan cheese, lemon juice, Dijon mustard, olive oil, Worcestershire sauce, minced garlic, salt, and pepper until smooth. Adjust seasoning to taste.
05 - In a large bowl, toss 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 Tips:

01 -
  • The Greek yogurt dressing tastes creamy and tangy without leaving you feeling like you need a nap afterward.
  • You're actually making components from scratch, which somehow makes the whole thing taste fresher and feel more satisfying than the sum of its parts.
02 -
  • Don't skip the resting step for the chicken—I learned this the hard way by cutting into a breasts right off the grill and watching all the juices run onto the cutting board instead of staying in the meat where they belong.
  • Make your croutons right before you serve the salad or they'll get soft and sad, and suddenly you're eating a warm Caesar instead of the crispy, textured thing you intended.
03 -
  • If your chicken breasts are thick, gently pound them between plastic wrap to about three-quarters of an inch so they cook evenly and don't have that raw center problem while the outside burns.
  • Make the dressing while the croutons are toasting so everything comes together warm and fresh, and taste it with an actual crouton or lettuce leaf instead of a spoon because the context changes how flavors land.
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