Yogurt Caesar Grilled Chicken Salad

The first time I swapped Greek yogurt for mayonnaise in a Caesar dressing, my husband actually asked what restaurant I'd ordered from. The tangy creaminess works so beautifully with the bright lemon and salty Parmesan that I've never looked back. Now this salad has become our go-to when we want something satisfying but not heavy.

Last summer I made this for a patio dinner with neighbors. Everyone kept sneaking extra chicken strips off the platter before I could even assemble the salads. There's something about that garlic oregano seasoning hitting the hot grill that makes the whole yard smell like an Italian bistro.

Ingredients

• 2 large boneless chicken breasts: I pound them slightly to even thickness so they grill uniformly
• 1 tablespoon olive oil: Helps the seasoning stick and prevents sticking on the grates
• 1 teaspoon garlic powder: Distributes more evenly than fresh garlic on the chicken surface
• 1 teaspoon dried oregano: Classic Mediterranean flavor that pairs beautifully with Caesar
• ½ cup Greek yogurt: Use 2% or whole milk for the creamiest dressing consistency
• 2 tablespoons freshly grated Parmesan: Buy a wedge and grate it yourself for the best melting texture
• 2 tablespoons lemon juice: Fresh squeezed makes a noticeable difference in brightness
• 2 teaspoons Dijon mustard: This emulsifies the dressing and adds that subtle bite
• 2 teaspoons Worcestershire sauce: The secret ingredient for depth without anchovies
• 2 heads romaine lettuce: Cold water crisps the leaves beautifully before serving
• ½ cup croutons: Homemade stale bread cubes work wonderfully if you have time

Instructions

Get your grill nice and hot:

Preheat to medium high, about 400 degrees, so those beautiful sear marks form immediately when the chicken hits the grates

Season the chicken generously:

Brush with olive oil, then rub in the garlic powder, oregano, salt and pepper on all sides

Grill to perfection:

Cook for 6 to 7 minutes per side until you hit 165 degrees internally, then let rest for 5 crucial minutes before slicing

Whisk up that magical dressing:

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

Build your masterpiece:

Toss the romaine with dressing until every leaf is lightly coated, then top with sliced chicken and shaved Parmesan

Save to Pinterest

This recipe transformed my weeknight dinner rotation from feeling like a chore into something I genuinely look forward to preparing. My daughter now requests it for her birthday dinner every year.

Making It Yours

Sometimes I'll add half an avocado for extra creaminess, or toss in some cucumber slices when the garden is overflowing. The beauty of this salad is how well it plays with seasonal additions while still feeling recognizably Caesar.

Dressing Magic

The dressing thickens up beautifully in the fridge, so I often double the batch to keep on hand for quick lunches throughout the week. It's also fantastic as a dip for raw vegetables or as a sauce for grilled fish.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the creamy dressing perfectly. For a complete dinner, this salad works wonderfully alongside roasted new potatoes or as a lighter follow up to a soup course.

• Warm some crusty bread to soak up any extra dressing on your plate
• Grill extra chicken for tomorrow's lunch prep
• Keep the dressing components separate if assembling ahead to prevent sogginess

Save to Pinterest

There's something deeply satisfying about transforming simple ingredients into something that feels restaurant worthy. This salad has become my signature dish for a reason.

Recipe FAQs

→ Can I make the dressing ahead of time?

Yes, prepare the yogurt Caesar dressing up to 24 hours in advance. Store it in an airtight container in the refrigerator. The flavors actually deepen and blend beautifully overnight. Simply stir well before using, adding a splash of lemon juice if it thickens too much.

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

Use an instant-read meat thermometer to check that the internal temperature reaches 165°F (74°C) at the thickest part. Alternatively, cut into the thickest portion—the juices should run clear with no pink remaining. Avoid overcooking, as this can dry out the meat.

→ What can I substitute for Greek yogurt?

Regular plain yogurt works well but may be thinner, so use slightly less. Sour cream provides a tangier flavor. For a dairy-free option, try cashew cream or silken tofu blended with lemon juice and garlic for similar creaminess and richness.

→ Is this suitable for meal prep?

Yes! Keep components separate for best results: store dressed greens in one container, chicken in another, and dressing in a third. Assemble just before eating to maintain crispy lettuce and crouton texture. Components stay fresh for 3-4 days refrigerated.

→ How can I make this gluten-free?

Simply replace regular croutons with gluten-free alternatives or toasted nuts like almonds or walnuts. Verify that your Dijon mustard and Worcestershire sauce are gluten-free, as some brands contain hidden gluten. This simple swap keeps all other components naturally gluten-free.

→ Can I cook the chicken in a skillet instead of grilling?

Absolutely. Heat olive oil in a large skillet over medium-high heat. Cook seasoned chicken for 6-7 minutes per side until golden and reaching 165°F internally. This method works equally well and delivers the same tender, juicy results with a slightly different texture.