Grilled Chicken Caesar Salad (Printable)

A fresh blend of grilled chicken, crisp greens, creamy yogurt dressing, and crunchy sourdough croutons.

# What You 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

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

# 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 5-6 minutes per side until internal temperature reaches 165°F. Remove from grill and 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 10-12 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 pepper until smooth. Adjust seasoning to taste.
05 - In 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 and freshly cracked black pepper. Serve immediately.

# Expert Suggestions:

01 -
  • The Greek yogurt dressing tastes decadent but won't leave you feeling heavy or guilty afterward.
  • Homemade croutons stay crunchy longer than store-bought and taste like actual bread instead of seasoned cardboard.
  • Grilled chicken done right is never dry, and resting it for five minutes makes all the difference.
02 -
  • Resting the chicken for five minutes after grilling is non-negotiable—the fibers relax and hold onto their juices instead of leaking them all over your cutting board.
  • Add the dressing in stages, not all at once; a properly dressed salad should never look soggy, and you can always add more but you can't take it back.
03 -
  • Use a meat thermometer instead of guessing doneness; 165°F in the thickest part means juicy chicken every single time.
  • Buy your Parmesan in a wedge and grate or shave it yourself; the flavor is noticeably sharper and cleaner than pre-grated.
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