Yogurt Caesar Grilled Chicken Salad

I stumbled onto this yogurt Caesar adaptation during one of those weeknight cooking experiments when I had absolutely no idea what to make and zero motivation for an elaborate preparation. The traditional Caesar dressing felt too heavy for summer, so I swapped in Greek yogurt mostly because it was sitting in my fridge, and the whole family actually preferred the lighter result. Now it is the salad I crave even when I have plenty of time to cook something more complicated.

Last summer my sister came over for lunch and literally asked if I would make this every single time she visited, which is the highest compliment anyone has ever paid my cooking. We ate it on the back porch while complaining about the humidity and somehow the cold crisp lettuce made the heat bearable. That afternoon turned into a weekly tradition, just simple food and good conversation without any fuss.

Ingredients

• Chicken breasts: Boneless and skinless work best here, and pounding them slightly even helps them cook evenly
• Olive oil: Just enough to coat the chicken and prevent sticking while giving those beautiful grill marks
• Garlic powder: Provides a background savory note that pairs perfectly with the Caesar flavors
• Dried oregano: Adds an herbaceous layer that plays nicely with the yogurt dressing
• Greek yogurt: Use plain 2% or whole milk for the creamiest texture that still feels lighter than traditional mayonnaise
• Parmesan cheese: Freshly grated melts into the dressing better than the pre-shredded stuff
• Lemon juice: Brightens everything up and cuts through the rich yogurt and cheese
• Dijon mustard: The secret ingredient that emulsifies the dressing and adds a slight sharpness
• Worcestershire sauce: Gives that classic Caesar depth and umami flavor we all love
• Romaine lettuce: Crisp and sturdy enough to hold up to the creamy dressing without wilting immediately
• Croutons: Homemade or store-bought, they add that essential crunch factor

Instructions

Preheat your grill:

Get it to medium-high heat so you get gorgeous char marks while keeping the chicken juicy inside

Season the chicken:

Brush both sides with olive oil and sprinkle generously with the garlic powder, oregano, salt, and pepper

Grill to perfection:

Cook the chicken for about 6 to 7 minutes per side until it reaches 165°F internally, then let it rest for 5 minutes before slicing into strips

Whisk up the dressing:

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

Assemble the base:

Toss the chopped romaine, cherry tomatoes if you are using them, and croutons in a large bowl with enough dressing to coat everything lightly

Finish and serve:

Top the salad with those warm grilled chicken strips and scatter shaved Parmesan over everything before digging in immediately

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This recipe has become my go-to when friends say they are stopping by and I want something that feels special but does not require me to be stuck in the kitchen. There is something about placing a big platter of this on the table that makes people slow down and actually enjoy their meal.

Making It Your Own

I have started adding avocado slices sometimes when I want extra creaminess, and grilled peaches in season are surprisingly delicious with the Caesar flavors. The yogurt base is flexible enough that you can play with add-ins without breaking the dressing.

Grilling Without a Grill

A cast iron skillet gets you remarkably close to grill marks if you are cooking indoors, just let it get ripping hot before adding the chicken. The key is not moving the meat around too much so those crusty charred spots can develop properly.

Meal Prep Magic

This salad actually keeps decently for lunch the next day if you store the components separately and toss right before eating. The yogurt-based dressing holds up better than oil-based versions, so nothing gets soggy or sad in the fridge.

• Keep the dressing in a small jar and give it a good shake before using
• Store the grilled chicken separately from the lettuce to maintain texture
• Add croutons right before serving so they stay perfectly crunchy

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Hope this becomes one of those recipes you turn to again and again, the kind that feels like an old friend every time you make it.

Recipe FAQs

→ Is this lighter than traditional Caesar salad?

Yes, using Greek yogurt instead of mayonnaise significantly reduces calories and fat while maintaining a rich, creamy texture. This version offers the same satisfying Caesar flavors with a healthier protein boost.

→ Can I bake the chicken instead of grilling?

Absolutely. Bake the seasoned chicken at 400°F for 20-25 minutes until the internal temperature reaches 165°F. Let it rest before slicing into strips for topping your salad.

→ How long does the yogurt dressing last?

The homemade dressing stays fresh in an airtight container in the refrigerator for up to 5 days. The flavors actually meld together and improve after a day or two. Give it a good whisk before using.

→ Can I make this dairy-free?

You can substitute the Greek yogurt with a dairy-free yogurt alternative and use nutritional yeast or vegan Parmesan instead of regular Parmesan cheese. The texture and flavor will be slightly different but still delicious.

→ What can I add for extra crunch?

Beyond croutons, consider adding roasted chickpeas, sliced almonds, pumpkin seeds, or even chopped bacon for additional texture and flavor variations.